Catholic Recipe: Lamb's Wool III

INGREDIENTS

  • 8 large baking apples
  • 2 quarts apple cider (alcoholic or nonalcoholic)
  • 1 cup firmly packed brown sugar
  • 2 Tablespoons mixed pickling spices

Details

Serves: 15

Yield: 3-1/2 quarts

Prep Time: 3 hours

Difficulty: •

Cost: $$$$

For Ages:15+

Origin: England

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Also Called: Lambswool; lambsool

Twelve days after Christmas we celebrate the great feast of Epiphany, or "Little Christmas," as it is sometimes called, in honor of the visit of the three kings who brought gifts to the Christ Child in the manger.

Twelfth-Night is an occasion for parties the world round. In England it is traditional to serve Lamb's Wool on this night. The English version is made with ale, but we like to use good apple cider instead. This is mulled apple cider with apple pulp as the "lamb's wool." Making it with non-alcoholic cider makes it a punch that everyone can enjoy.

DIRECTIONS

Wrap each apple in double thickness of heavy aluminum foil; place in baking pan. Roast at 450° until soft — about 1-1/2 hours. Remove foil. Put apples through food mill or sieve (there should be from 5 to 6 cups of pulp). Meanwhile, combine cider, brown sugar, and spices in kettle. Stir over low heat until sugar dissolves; bring to boil; lower heat; simmer 1/2 hour; strain. Add hot cider mixture to apple pulp; serve hot in sturdy mugs. Makes about 3-1/2 quarts.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965