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You don’t wanna miss this Crock Pot Wassail recipe. It is divine! It tastes just like a delicious slice of apple pie and is the perfect way to stay warm!
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Aunt Lou here.
Michael and I were at a trunk or treat at our church about 7 years ago when I had wassail for the first time. It was ah-mazing! I can remember thinking it was like apple pie in drink form. I had to know who had made it, and wouldn’t you know, it was the old family recipe of one of the church ladies. You are in for a treat my friends!
Table of Contents
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Wassail
8 cups apple cider
11.3-12 oz can of peach nectar
1 cup orange juice
1 cup cranberry apple juice
2-3 cups sugar, to taste
4 cinnamon sticks
How to Make Wassail in a Crock Pot
Combine all your in ingredients in a 5-6 quart crock pot
Cover and cook on high for 2 hours, stirring occassionally
Crock Pot Wassail Notes
Do a little taste testing as you add in your sugar. If you cider is already super sweet, you won’t need near as much sugar as you do when your cider is a little on the tart side.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
You don't wanna miss this Crock Pot Wassail recipe. It is divine! It tastes just like a delicious slice of apple pie and is the perfect way to stay warm!
Cover and cook on high for 2 hours, stirring occassionally
Notes
Do a little taste testing as you add in your sugar. If you cider is already super sweet, you won't need near as much sugar as you do when your cider is a little on the tart side.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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A slow cooker and a Crockpot are the same thing, essentially. A slow cooker is an appliance of which there are lots of brands. Crockpot is one brand of slow cooker. Crockpot popularized slow cookers when they launched their version in the 1970s.
However, Crockpots generally have ceramic or porcelain pots, while most slow cookers have a metal pot. As with a lot of cooking appliances, the biggest difference comes from the distribution of heat.
This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies. The common solution? Using a thickener.
You DO NOT have to put water in your crockpot in order to use the liners, HOWEVER, it is HELPFUL if you are cooking certain foods for a long period of time(like set- up in the morning, then return after work) such as rice for instance, putting some water at the bottom of the slow cooker and the liner prevents the food ...
It adds a caramelized flavor, cuts down the grease, and can allow you to cook the meat and remaining ingredients in the slow cooker at the same temperature for the same amount of time." So, go ahead and cook raw meat in your slow cooker. Just be sure to give it a head start over the rest of your ingredients.
Many people think that Instant Pots are just electric pressure cookers, but they're actually multi-cookers that cover a wide variety of functions: They slow cook, steam, warm, saute and work as a rice cooker in addition to pressure cooking.
Preheat the oven to about 160 C. Follow the slow cooker recipe, but use a baking dish with a lid instead of a crockpot or slow cooker. If the recipe calls for slow cooker setting, then divide the cooking time by 4. Eight hours on low then becomes 2 hours in the oven at 160 ºC.
Slow cooker bags line the base of your slow cooker to prevent food from making the inside of the pot dirty. Once the base of the pot is lined with the slow cooker bag, you can then add food and turn on your slow cooker. Most slow cooker bags are made to fit 3-7 quart oval and round slow cookers.
You can also add cornstarch dissolved in water (1 or 2 tablespoons cornstarch to 2 or 3 tablespoons cold water, depending on how much liquid you have) directly to the slow cooker near the end of cooking to thicken the liquids.
Type of ingredients: Certain ingredients, such as vegetables, can release a lot of liquid as they cook, contributing to a watery dish. Lid not fitting properly: If the slow cooker lid does not fit properly, steam can escape and cause the dish to become watery.
A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.
While a slow cooker offers convenience, it's not the only route to slow cooking. With alternative methods like Dutch ovens, stovetop simmering, oven baking, pressure cooking, and utilising crockery, you can still savour the joys of slow-cooked meals. The results will be worth the wait.
While there are some disadvantages to using a slow cooker, such as the risk of overcooking food or forgetting to turn it off, these generally pale in comparison to the benefits. For busy families or those who enjoy coming home to a hot meal, a slow cooker can be a great addition to any kitchen.
Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat. Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can't.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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