Cranberry Wassail

“I’m sharing my mother Nina (Natalie) Atwood’s recipes.  They originated initially from my grandmother, preserving them for our multi-generation grower family. My mother and I both have often typed our favorite recipes on old-school typewriters, a treasured method of documenting these holiday season star dishes.” ~ Susan Gilmore, Gilmore Cranberry Co., Carver

Source: Cape Cod Cranberry Growers' Association & Susan Gilmore, Gilmore Cranberry Co.



½ gallon cranberry juice
5-6 cups apple cider or juice
¼-⅔ cup sugar
4 cinnamon sticks
½ teaspoon nutmeg
20 whole cloves
1-2 medium oranges, sliced, for garnish
whole fresh cranberries, optional, for garnish


In a large stock pot, combine cranberry juice, apple juice or cider, sugar and cinnamon sticks. 

Place remaining spices in cheesecloth or a spice ball and submerge in the juice mixture. 

Heat to boiling over medium heat, reduce heat to medium-low and simmer for 20-30 minutes. 

Transfer carefully to a heat proof bowl, pitcher or punch bowl, garnish with floating sliced oranges and whole cranberries. Scoop into mugs or glasses to serve.

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