The Pastor's Wassail

There’s something almost spiritual about a steaming mug of wassail on a cold night.

This recipe brings together claret wine and dry sherry with a bright splash of pineapple and orange juice, all warmed over a cinnamon-lemon syrup that fills your kitchen with the kind of scent that makes everyone drift toward the stove.

Rooted in the tradition of Civil War-era entertaining, this punch was meant to welcome guests and warm bones after long winter days.

The trick is gentle heat. You want everything steaming and fragrant, never boiling, so the wine keeps its depth and the sherry stays smooth.

Pro Tips

• Don’t let it boil. Once you add the wine and sherry, keep the heat low. Boiling cooks off the alcohol and turns the flavors bitter.
• Strain the syrup well. Fish out every lemon seed and cinnamon stick fragment so your punch stays silky.
• Make the syrup ahead. Prepare the cinnamon-lemon syrup a day in advance and refrigerate. When guests arrive, just warm the juices and wine, combine, and serve.
• Garnish smart. Float fresh lemon wheels and whole cinnamon sticks in the serving bowl for a rustic, inviting look.