Love and joy come to you, And to you your wassail too

As a kid, we would sing the Wassail song as part of our school Christmas concerts.  Even so, I've never been wassailing ... Probably because there wasn't much call for it around Wimbledon. 

The song is also known as The Gloucester Wassail Song and is often included in hymn selections along with songs such as The Holly & The Ivy.

​When I started visiting Christmas Markets I discovered Glühwein and have a fantastic collection of Christmas mugs from the different markets.

Wassail is a traditional drink that is associated with the Christmas season in many parts of the world.

A hot, spiced punch, wassail can be made from a variety of ingredients, including apples, oranges, spices, and ale or wine.

Traditionally, it was served from a communal bowl and was meant to be shared among friends and family.

The origins of wassail can be traced back to ancient civilizations, where it was used as a way to celebrate the winter solstice and welcome in the new year. In the Middle Ages, wassail was a popular drink during the holiday season, and it was often served at Christmas feasts and celebrations.
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In some parts of the world, it is traditional to go wassailing, which involves visiting friends and neighbours and singing carols while carrying a bowl of wassail. The tradition of wassailing is still practiced in some areas and is seen as a way of spreading good cheer and celebrating the holiday season.

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If you fancy a warm, spiced drink for the New Year, but prefer something non alcoholic, then I highly recommend this recipe that was developed for me, when I ran the cook school, by a wonderful lady called Judith.

Judith's Fruit Punch

Ingredients

• 2 Cinnamon Sticks
• 4 tbsp clear honey
• 1 tsp vanilla extract
• 12 cloves
• Rind of 2 oranges, in strips
• 1 litre carton of cranberry juice
• Handful of dried cranberries

Method

1. Gently heat the cranberry juice.
2. Add the honey and vanilla extract and stir until the honey has dissolved.
3. Add the orange rind, cinnamon sticks and dried cranberries and heat through.
4. Strain into a warmed serving jug and serve warm.

​Cooks Tip

• Use a potato peeler to take off the orange rind without the pith
• If cranberry isn't your thing, then add in the juice of the oranges, that you took the rind off, to lift the flavour.
• We find that this tastes best when served at a temperature of around 38 - 40ºC

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