• 1 quart orange juice
• 1 quart pineapple juice
• 4 cinnamon sticks
• 12 cloves
• 1 gallon apple cider

In a 10 quart pot, mix the orange juice, pineapple juice, cinnamon and cloves.
If using non alcoholic apple cider, add it now.
Place on burner, heat to simmer. Cook for 30-60 minutes until spices infuse mixture, then either add hard cider and heat back up to simmer before serving, or serve.

Though some may choose to spike their wassail with distilled spirits, Evil prefers to use home made hard cider (instead of unfermented apple cider) when she wants alcoholic content.

Fondue

• 12 oz Swiss cheese*
• 4 oz Gruyere cheese
• 1.5 teaspoons cornstarch
• 1 cup white wine**
• 1 tablespoon lemon juice
• 1 garlic clove
• sprinkle of nutmeg
• sprinkle of white or black pepper

Shred cheeses and combine. Sprinkle cornstarch over cheese. Mix.
Split garlic clove and use to rub the inside of a medium saucepan.
Add white wine and lemon juice, heat until bubbles begin to rise, then add cheese mixture, handful at a time and stir cheese to melt. Continue to stir until completely blended - don't allow to boil!

Transfer to fondue pot for serving.
Sprinkle nutmeg and pepper on top as desired.

* Be sure to use natural, not processed, cheese. Other cheeses you may try are brick, colby, fontina, monterey jack or muenster - though adjustment of the amounts of wine and lemon juice may required to mix properly.
** traditional wines like sauterne, chablis, rhine or moselle work best.