Wassail - C T's Researched Version

• 10 cinnamon sticks
• 1 ounce lemon rind, no pith
• 1 teaspoon nutmeg, freshly ground
• 2 teaspoons whole allspice
• 2 14 gallons apple cider
• 1 cup fresh lemon juice
• 1 quart pineapple juice
• 1 cup honey
• 1 pint ginger ale, Vernors is best

1. Using 2-3 lemons, squeeze juice for 1 cup, and remove rind (about 1/4 cup).
2. Slice remaining lemon and add it to the spices.
3. Wrap cinnamon sticks, lemon rind, nutmeg and allspice in cooking gauze.
4. Tie if dropping into the liquid; place carefully in percolator bin if using a percolator.
5. Pour apple cider, lemon juice, pineapple juice and honey into a large pot or the pot of a large percolator.
6. If using a large pot, add spice bag, and heat to a simmer.
7. Cook 45 minutes, then remove bag.
8. If using a large percolator, turn it on and let it heat for 45 minutes.
9. Add the ginger ale (Vernor's, if you can find it), just before serving.
10. If using a pot, use a long ladle to serve into heat-proof cups.
11. If using a percolator, you can use the spigot.

cinnamon, lemon rind, nutmeg, whole allspice, apple cider, lemon juice, pineapple juice, honey, ginger ale

Taken from www.food.com/recipe/wassail-c-ts-researched-version-238515 (may not work)