Christmas Punch
HOLIDAY WASSAIL
Red Berry Wassail
Old Fashioned Fruit Punch
Wassail with Tea


Christmas Punch
Serving Size : 16
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1 Can Frozen Lemonade -- 12 oz.
1 Can Frozen Orange Juice Concentrate
1 Qt Cranberry Juice
2 cup Tea, Brewed -- (strong)
2 cup Water
Strawberries -- opt. quantity
1 Qt Ginger Ale
Vodka -- to taste as desired

If desired, the lemonade, orange juice, cranberry juice, and tea may be
mixed ahead. At serving time, add the water, strawberries, and ginger
ale.
Vodka may also be added at serving time.
Recipe By : Mrs. L. Douglas Curnutte



HOLIDAY WASSAIL

1 gallon apple cider
1 large can pineapple juice (unsweetened)
3/4 cup tea (can use herb tea)

Place in a cheesecloth sack:
1 Tablespoon whole cloves
1 Tablespoon whole allspice
2 sticks cinnamon


This is great cooked in a crock pot. Let it simmer very slowly
for 4 to 6 hours. You can add water if it evaporates too much.
Your classroom will smell wonderful and the students will love
it! Serves 20.




Red Berry Wassail
10 cups

8 cup Water
4 ea Cranberry teabags
10 ea Whole allspice
16 ea Whole cloves
1 ea 12 oz can frozen raspberry/
-- cranberry concentrate

Place all ingredients in a saucepan & bring to a boil. Remove from
the heat & set aside. Let rest for 10 minutes. Remove the teabags &
spices & serve while still hot.

"Vegetarian Gourmet", Winter 1995



Old Fashioned Fruit Punch

4 cups Tea; cold
4 cups Orange juice
4 Lemons; juice of
4 Oranges; thinly sliced
2 cups Sugar; to taste
12 cup Ginger ale
4 cups Soda water; or sparkling war
16 cup Cracked ice
1 bunch Mint; fresh

Combine tea, juices, orange slices and sugar. Stir until the
sugar dissolves. Chill. Add ginger ale and soda just before
serving. Garnish with fresh mint.

SERVES: about 50
The Non-Drinker's Drink Book by Gail Schioler



Wassail with Tea

1 quart hot tea
1 quart cranberry juice
1 quart apple juice
3 pieces cinnamon sticks (2 inches long)
12 whole cloves
1 cup sugar
2 cups orange juice
3/4 cup lemon juice
1 orange, sliced into halves
1 lemon, sliced into halves

Combine all ingredients. Bring to boil. Pour into bowl and float
orange and lemon slices. Makes 4 quarts or 20-punch cup servings.


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