You can listen to us make this soup in . . .
It is a warmed holiday concoction of fresh juices, orange peels and spices, for sipping with loved ones around a cozy fire.
4 cups apple cider
1 cup cranberry juice
1 cup tart cherry juice
1 cup purple carrot juice
1 cup pomegranate juice
1 bottle of red wine (optional)
fruit and nuts:
2 clementines or tangerines
1 pomegranate seeded
1 quince chopped
8 chestnuts roasted (see below)
20 whole cloves
1 vanilla bean
2 cinnamon sticks
Pour all the liquids together into a crockpot or into a large pot on the stove set on low. Add the vanilla bean, cinnamon sticks, chestnuts and pomegranate seeds. Poke 10 whole cloves into each clementine or tangerine and add to the pot. Roughly chop the quince and add to the pot.
Serve with additional roasted chestnuts on the side.
2 dozen raw chestnuts in the shell
Preheat oven to 400:
Take each whole chestnut and score by cutting an X through the thin shell. Place all the scored chestnuts into a pie pan or onto a baking sheet. Place into the heated oven on the middle shelf. Bake for 20 minutes. Peel the shells off of the chestnuts. Reserve 8 for the wassail.
Place the rest in a dish and serve on the side to nibble with the wassail or other holiday fare.