![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIHDW7x5CMdIzbzQVryfuo6r7B4aUJ3JoZ6xqjtirGE7-xDr-tAsfi6-S9hv37uUpT11o7YH5p0Dz0N6TBJmCZWk9yG1hokcVpLXEU6WLoVzR15XEj7ezIi6AuHvbMq52uIuPqynoavg/w400-h396/wassail1.jpg)
3 apples
1 orange
4 whole cloves
3 12-oz. bottles of good brown ale
1 cup dry sherry
1/2 cup dark brown sugar
1/2 tsp. each of ground nutmeg, cinnamon, and ginger
Preheat oven to 350 degrees F.
Peel and core one of the apples and cut them into thick slices. Place in layers in a baking dish and sprinkle with the brown sugar. Drizzle with 2 oz. of brown ale. Bake until the apples are very tender, about 45 minutes.
Let apples cool and pulse with their cooking juices in a food processor until smooth. Place in a saucepan over medium-low heat and add the remaining ale, sherry, orange (studded with whole cloves), and spices.
Simmer gently for a few minutes. Peel and core the remaining apple and slice it crosswise. You can use a cookie cutter to cut out the center if you choose, but the natural star pattern in the center of the apple is beautiful too.
Ladle hot wassail threw a sieve into mugs and add the apple slices. Serve with a cinnamon stick stirrer for extra pizazz, and then warm up your vocal cords for a round of “The Wassail Song.”