- 1 cinnamon stick (3 inches)
- 1 teaspoon whole cloves
- 2 cardamom pods, crushed
- 4 cups apple cider or juice
- 4 cups unsweetened pineapple juice
- 1-1/2 cups apricot nectar
- 1 cup orange juice
- 1/2 cup rum, optional
- Place the cinnamon stick, cloves and cardamom on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
- In a large saucepan, combine the apple cider, pineapple juice, apricot nectar and orange juice. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended. Discard spice bag. Stir in rum if desired. Serve warm. Yield: 14 servings (about 2-1/2 quarts).
Originally published as Pineapple Cider Wassail in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p9
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