A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Holiday Wassail
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This festive wassail blends the sweetness of apricots with the tang of pineapple, plus apple and orange juices. All spiced with cloves and cinnamon. Perfect for family gatherings or cozy nights in.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (16 ounce size) apricot halves, undrained
4 cups unsweetened pineapple juice
2 cups apple cider
1 cup orange juice
18 whole cloves
6 cinnamon sticks (3.5 inches), broken (so they fit in the cheesecloth)
whole cinnamon sticks for garnish
directions
Pour the undrained apricot halves into a blender or food processor. Puree until smooth then transfer the apricot mixture to a large saucepan.
Add the pineapple juice, apple cider, and orange juice to the pan and stir gently.
Combine the cloves and cinnamon sticks in a square of cheesecloth and tie shut with kitchen twine. Add the spices to the saucepan.
Bring the wassail to a light boil then reduce the heat to a simmer. Cover the pan and let the wassail simmer for 15-20 minutes.
Serve the hot wassail in heat-proof mugs, garnished with additional cinnamon sticks if desired.
nutrition data
215 calories, 4 grams fat, 51 grams carbohydrates, 3 grams protein per 1 cup. This recipe is low in sodium.
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