Reprinted in the Houston Chrnoicle, author and date unknown. The Bank’s Wassail recipe was from Texas Commerce Bank, long since gone.

Wassail

In early England, Wassail was a toast made to one’s health or for good luck when offering a glass of wine. It was served most often at festive occasions, particularly Christmas.

The Bank’s Wassail Revisited

• 2 qts. sweet apple cider
• 2 cups pineapple juice
• 1½ cups orange juice
• ¾ cup lemon juice
• 1 cup sugar – OR ½ cup sugar is fine
• 2 sticks whole cinnamon
• 1 tsp. whole cloves

Combine apple cider, pineapple, orange and lemon juices, sugar, cinnamon, and cloves in large stainless steel or other nonreactive pot and bring to a boil. Serve hot. Makes 25 to 30 (½ cup) servings.

Wassail

• 1 can (12 oz.) frozen concentrated apple juice, reconstituted
• 1 can (6 oz.) frozen concentrated pineapple juice, reconstituted
• 1 (7½ oz.) bottled lemon juice from concentrate
• 1½ cup reconstituted orange juice
• 1 stick whole cinnamon
• 1 tsp. whole cloves
• ¾ cup sugar or honey to taste

Combine apple, pineapple, lemon, and orange juices with cinnamon, cloves, and sugar or honey. Bring to a simmer. Strain and serve hot. Makes 32 servings, about ½ cup each.

Hot Wassail Pot

• 1 (46 oz.) can orange juice
• 1 (46 oz.) can apple juice
• 1 (46 oz.) can pineapple juice
• ½ cup sugar
• 1 tbsp. whole cloves
• 6 sticks whole cinnamon
• ½ cup Red-Hot candies
• 1 tsp. allspice

Combine juices, sugar, cinnamon, cloves, allspice, and candies in electric coffee urn. Plug in and heat. Serve hot. Makes 20 cups.