Happy Fall!

The leaves have turned (or perhaps completely fallen where you live) and the air is finally getting cool. To celebrate, I thought I'd share with all of you the wassail recipe that has come to be known as Karen's Wassail among my circle of southern friends.

In truth, this wassail recipe belongs to the Macktown Historical Society. Stephen Mack was a pioneer who settled Macktown in what is now my hometown, Rockton, Ill. The namesake of my middle school married the namesake of my high school - Hononegah, disputably the daughter of a Potawatomie Indian chief. There are two stories as to how they may have met. One legend has it that Mack became sick from fever and that Hononegah nursed him back to health. In another, Mack was an advisor to the local chief but was despised by the people because he refused to sell alcohol and firearms to them. So they plotted to kill him. Hononegah reportedly either hid Mack in a barrel or met him in the woods to warn him of the plan. Mack became so grateful to her that he decided to be her husband. (Thanks, Wikipedia, for refreshing my memory.)

As a girl my girl scout troop and I, led by my mother, would dress up in Victorian dresses and help the historical society give tours at Mack's home, just a few minutes from where I grew up. We'd decorate a little Christmas tree with ornaments we'd made in the style of the time and sing Christmas carols from the parlor to visitors. And in the kitchen there was always hot wassail on the stove, filling the entire house with a sweet aroma.

So here you go. Enjoy! And Happy Turkey Day!

Karen's (stolen) Wassail
1 gallon apple cider
4 cups cranberry juice
2 cups orange juice
2 cups brown sugar
4-5 cinnamon sticks

Combine ingredients, bring to a boil, and simmer for 10 minutes. Can be refrigerated and reheated. Serve hot with cinnamon sticks.