Chef Leah Caplan
Wicked Wisconsin Wassail
Yield: 12 cups; 12-20 portions, depending on how wicked the wassailers are.
3 firm cooking apples such as Cortland,
Ida Red or Jonathan, cut into eighths,
cores and seeds removed.
3 cups cranberries, washed
½ cup Wisconsin maple syrup
½ cup packed brown sugar
2 T fi nely chopped crystallized ginger
2 sticks cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
5 whole allspice berries
1 cup water
Combine in a stainless steel Dutch oven or soup pot. Cook over high heat for 10 minutes or until the liquid is thickened by the cooked cranberries, the kitchen is aromatic and the apples are tender.
Turn the heat down to medium and add:
4 cups fresh apple cider
3 cups cranberry juice
1 cup brandy
2 cups Death’s Door Gin
2 T pure vanilla extract
Gently stir and heat until warm (do not boil once alcohol has been added).
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