Cozy Cranberry Clove Wassail: Best Winter Drink

My dad swore he hated wassail. For forty-something years, he said it. Every December, when the neighborhood holiday party rolled around, he’d take one look at the steaming pot on the stove and grab a beer instead. “Too sweet,” he’d mutter. “Tastes like liquid potpourri.” I believed him, honestly. I mean, the stuff at those parties did look a little suspicious—all floating orange slices and mystery spices, like someone dumped a Yankee Candle into a slow cooker.

Then, last winter, I was testing a cranberry recipe for the blog. It was a Tuesday night, snow piling up outside, and I had this pot of cranberries bubbling on the stove with cloves and orange peel. The smell—warm, tart, a little spicy—was filling up the whole house. I wasn’t even trying to make a drink. I was just playing around. But the liquid left in the pot after I strained the berries was this gorgeous ruby color, and I couldn’t just pour it down the drain. So I added some apple cider, a cinnamon stick, and let it simmer.

That’s when I caught him. Standing in the kitchen doorway, pretending to look for a snack. “What’s that?” he asked, all casual. I handed him a mug, trying not to laugh. He took a sip. Then another. Then he walked over to the stove and filled his mug to the brim. “Okay,” he said, not looking at me. “This is different.”

That night, I wrote down exactly what I did. And now, every time I make this Cozy Cranberry Clove Wassail for Winter Nights, I think about how sometimes the best recipes come from accidents—and from proving someone wrong without saying a word. Maybe you’ve got a skeptic in your house too. This one might just do the trick.

Why You’ll Love This Recipe

This isn’t your average holiday punch. This Cranberry Clove Wassail is the kind of drink that makes people stop mid-conversation and ask, “What is that?” It’s bold, it’s balanced, and it has a story behind it. Let me break down why this recipe has earned a permanent spot in my winter rotation.

• Quick & Easy: This comes together in about 30 minutes on the stove, or you can let it hang out in a slow cooker for hours. No complicated steps, no weird techniques.
• Simple Ingredients: Cranberry juice, apple cider, orange juice, and a handful of spices. You probably have most of this in your pantry right now.
• Perfect for Winter Nights: Whether it’s a snow day, a holiday movie marathon, or just a Tuesday that feels too cold, this drink fits the moment.
• Crowd-Pleaser: I’ve served this to everyone from my spice-averse dad to my friend who “doesn’t do fruity drinks.” Empty mugs all around.
• Unbelievably Delicious: The secret is the whole cloves—they infuse the drink with a warm, aromatic depth that ground cloves just can’t match. It’s cozy in a mug.

What makes this different from every other wassail out there? It’s the cranberry base. Most recipes rely on apple cider alone, which can be cloying. The cranberry adds a tartness that cuts through the sweetness and makes every sip feel bright. And the cloves? They’re not just a flavor—they’re the backbone. This is the best winter drink for people who want something that feels special without being fussy.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a drink that tastes like winter in a mug. The combination of tart cranberry, sweet apple cider, and warm spices creates a flavor that’s both familiar and surprising. Here’s what you’ll need to gather.

For the Wassail Base

• 4 cups cranberry juice (100% juice, not cocktail) — Look for unsweetened or lightly sweetened. The tartness is key here. I prefer Lakewood or Simply Cranberry for the cleanest flavor.
• 4 cups apple cider — Not apple juice. Cider has that unfiltered, robust flavor that stands up to the spices. Your local orchard’s cider is perfect if it’s in season.
• 1 cup fresh orange juice (about 2 large oranges) — Fresh-squeezed makes a noticeable difference. Bottled juice works in a pinch, but you’ll lose some brightness.
• 1/4 cup pure maple syrup — Or honey, if that’s what you have. Maple adds a subtle earthiness that plays well with the cloves.

For the Spice Infusion

• 1 tablespoon whole cloves — Do not substitute ground cloves here. Whole cloves infuse the liquid without making it gritty or overpowering. I buy mine from Penzeys—they’re consistently potent.
• 3 cinnamon sticks — Not the powdered stuff. Cinnamon sticks release their flavor slowly and give the wassail a gentle warmth.
• 4 star anise pods — Optional, but I love the subtle licorice note they add. If you’re not a fan, just leave them out.
• 1 teaspoon freshly grated nutmeg — Pre-ground is fine, but fresh nutmeg has a floral quality that really shines here.
• 1/2 teaspoon ground ginger — Adds a little kick without being spicy.

For Garnish (Optional but Recommended)

• Fresh cranberries — A few floating in each mug looks gorgeous.
• Thin orange slices — Cut them into half-moons for a pretty presentation.
• Additional cinnamon sticks — Use as stirrers.

Substitution Guidance: If you need a lower-sugar option, use unsweetened cranberry juice and swap the maple syrup for a monk fruit sweetener. For a non-alcoholic version (which this is as written), you’re all set. If you want to spike it, a splash of bourbon or dark rum works beautifully—add it to individual mugs, not the pot, so everyone can choose.

Equipment Needed

Nothing fancy here. This is a one-pot recipe, which is exactly what you want when you’re trying to get warm fast. Here’s what you’ll need:

• A large pot (4 to 6 quarts) — I use my trusty enameled Dutch oven. It holds heat evenly and looks nice enough to bring to the table. A stainless steel stockpot works just as well.
• A fine-mesh strainer or cheesecloth — You’ll need this to strain out the whole spices before serving. Nobody wants to bite into a whole clove. I learned this the hard way.
• A ladle — For serving. A small soup ladle works perfectly.
• Mugs or heatproof glasses — Ceramic mugs are ideal for retaining heat. Clear glass mugs let you show off that beautiful ruby color.
• A citrus juicer (optional) — If you’re using fresh oranges, a handheld reamer makes the job easier. But honestly, I just squeeze them into a bowl and pick out the seeds.

Budget-Friendly Tip: If you don’t have a fine-mesh strainer, you can tie the whole spices in a piece of cheesecloth or even a clean coffee filter secured with kitchen twine. Then you can just lift the bundle out when the drink is ready—no straining needed.

Preparation Method

Let’s make this Cranberry Clove Wassail. The process is straightforward, but I’ve included all the little details that make the difference between a good drink and a great one. Take your time with the spice infusion—it’s where the magic happens.

1. Combine the liquids. Pour the cranberry juice, apple cider, and fresh orange juice into your large pot. Add the maple syrup and whisk gently to combine. Turn the heat to medium-high and bring the mixture to a gentle simmer—not a rolling boil. You should see small bubbles breaking the surface, not a violent churn. This takes about 8-10 minutes. If you boil it hard, you’ll cook off some of the delicate fruit flavors.
2. Add the whole spices. Drop in the whole cloves, cinnamon sticks, star anise (if using), and grated nutmeg. Sprinkle in the ground ginger. Stir everything once, then reduce the heat to low. Here’s a tip I learned after one too many clove-heavy batches: taste the liquid after 5 minutes. Cloves can vary in intensity, and you want a warm spice note, not a mouth-numbing one. If it tastes strong enough at 5 minutes, you can remove the cloves early. If not, let them keep going.
3. Simmer and infuse. Let the wassail simmer on low heat for 20 to 25 minutes. The liquid should barely be moving—just an occasional bubble. This slow infusion is what gives the drink its depth. The kitchen will start smelling incredible around the 10-minute mark. That’s the cloves and cinnamon doing their thing. Resist the urge to crank up the heat to speed things up. Low and slow is the way.
4. Strain the spices. Place your fine-mesh strainer over a large bowl or clean pot. Carefully pour the wassail through the strainer to catch all the whole spices. If you used a spice bundle, just lift it out with tongs. Give the liquid a gentle stir to make sure everything is evenly mixed. At this point, you can taste and adjust—add a little more maple syrup if you want it sweeter, or a splash more orange juice for brightness.
5. Serve immediately. Ladle the warm wassail into mugs. Garnish each mug with a few fresh cranberries and a thin orange slice. If you have extra cinnamon sticks, use them as stirrers. The drink is best served piping hot, but it will stay warm in the pot on low heat for up to an hour. If you’re making it for a party, transfer it to a slow cooker set to warm—it’ll hold perfectly for hours.

Prep Note: If you’re using fresh cranberries for garnish, rinse them first and pat them dry. They’ll float beautifully in the mug and add a pop of color. Just don’t try to eat them raw—they’re too tart. They’re purely decorative here.

Cooking Tips & Techniques

Over the years, I’ve made this Cozy Cranberry Clove Wassail more times than I can count, and I’ve definitely made some mistakes along the way. Here’s what I’ve learned so you don’t have to repeat my errors.

Don’t overdo the cloves. This is the number one mistake people make. Whole cloves are potent, and once they’ve been simmering for 15 minutes, they can take over the entire drink. I once left them in for 45 minutes because I got distracted by a phone call. The result was undrinkable—like liquid potpourri, just like my dad always said. Start tasting at the 5-minute mark and pull the cloves when the flavor feels right to you.

Use a thermometer for the perfect temperature. The ideal serving temperature for this wassail is between 160°F and 170°F. Hot enough to warm you from the inside out, but not so hot that you burn your tongue. If you don’t have a thermometer, look for steam rising steadily from the surface. If you see bubbles, it’s too hot.

Make it ahead of time. This is one of those recipes that actually gets better after it sits. The flavors meld and deepen overnight. If you’re planning a party, make the wassail a day in advance, refrigerate it, and then reheat it gently on the stove or in a slow cooker. Just wait to add the garnishes until you’re ready to serve.

Multitask smartly. While the wassail is simmering, use that time to prep your garnishes, set out mugs, and get the rest of your spread ready. The 20-minute infusion window is perfect for slicing oranges and rinsing cranberries. I usually start a batch of my spiced apple cider donuts at the same time—they pair beautifully.

Keep it warm without ruining it. If you’re using a slow cooker to keep the wassail warm, set it to the “warm” setting, not “low.” The low setting can get too hot over several hours, which will eventually dull the bright fruit flavors. I’ve left it on warm for up to four hours with no issues.

Variations & Adaptations

One of the best things about this Cranberry Clove Wassail is how adaptable it is. I’ve tried several variations over the years, and each one has its own charm. Here are a few ways to make it your own.

Spiked Wassail: For an adult version, add a splash of bourbon, dark rum, or brandy to individual mugs. I personally love it with a good rye whiskey—the spicy notes in the rye play off the cloves beautifully. Start with half an ounce and adjust to your taste. Don’t add the alcohol to the whole pot, or you’ll cook off the alcohol and change the flavor.

Crockpot Wassail: This is my go-to for parties. Combine all the ingredients (except the garnishes) in a 6-quart slow cooker. Cook on low for 3 to 4 hours, then switch to warm. The longer infusion time means you’ll get an even deeper spice flavor. Just remember to remove the whole cloves after the first hour or so, or they’ll become overpowering.

Herbal Twist: Add a few sprigs of fresh rosemary or a couple of fresh sage leaves to the pot during the last 5 minutes of simmering. The herbal notes add a surprising complexity that’s perfect for a winter gathering. I tried this on a whim when I had leftover herbs from Thanksgiving dinner, and it was a hit.

Low-Sugar Version: Use unsweetened cranberry juice and skip the maple syrup entirely. The natural sweetness from the apple cider and orange juice is usually enough for most people. If you need a little extra sweetness, add a few drops of liquid stevia or monk fruit sweetener to your individual mug.

Spicy Wassail: For those who like a little heat, add a thin slice of fresh ginger or a small dried chile pepper to the spice infusion. The ginger adds a warm zing, while the chile brings a subtle heat that lingers on the finish. I’ve done this for a “warming” version that’s perfect for the coldest nights of the year.

Serving & Storage Suggestions

This wassail is best served hot, but how you serve it can really elevate the experience. Here’s how I like to do it.

Serving Temperature: Serve the wassail piping hot, around 160°F to 170°F. If you’ve let it cool down, just reheat it gently on the stove over medium-low heat, stirring occasionally. Don’t let it boil.

Presentation: Ladle the wassail into clear glass mugs if you have them—the deep ruby color is too pretty to hide. Top each mug with a few fresh cranberries and a thin half-moon of orange. A cinnamon stick makes a beautiful stirrer and adds a little extra flavor as you drink. I like to set out a tray of mugs and let guests help themselves.

What to Serve With It: This drink pairs wonderfully with anything cozy. I love it alongside a plate of gingerbread biscotti for dipping, or with a simple cheese board featuring sharp cheddar and apple slices. For a full winter spread, try it with my savory brie puff pastry wreath—the creamy cheese balances the tartness of the wassail perfectly.

Storage: Leftover wassail can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, so it might taste even better the next day. Just strain out the spices before storing (if you haven’t already), or the cloves will get too strong.

Reheating: Pour the wassail into a pot and reheat over medium-low heat, stirring occasionally, until steaming. You can also reheat individual mugs in the microwave for about 1 minute. If the wassail has thickened slightly after refrigeration, just add a splash of apple cider or water to thin it out.

Freezing: You can freeze this wassail in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat as directed. The texture and flavor hold up beautifully—I’ve done this several times when I wanted to have a batch ready for unexpected guests.

Nutritional Information & Benefits

While this Cranberry Clove Wassail is definitely a treat, it also has some surprising health benefits. Here’s a rough breakdown per 8-ounce serving (without garnishes or added alcohol).

Nutrient	Amount
Calories	145
Total Fat	0g
Sodium	15mg
Total Carbohydrates	36g
Dietary Fiber	1g
Sugars	28g
Vitamin C	45% DV

Health Highlights: Cranberries are packed with antioxidants and vitamin C, which can support your immune system during cold and flu season. The cloves in this recipe aren’t just for flavor—they contain eugenol, a compound with anti-inflammatory properties. And the orange juice provides a solid dose of immune-boosting vitamin C. Of course, this is still a sweetened beverage, so enjoy it as part of a balanced diet. I like to think of it as a cozy indulgence that also happens to be doing a little good.

Dietary Considerations: This recipe is naturally gluten-free, dairy-free, and vegan (as long as you use maple syrup instead of honey). If you’re watching your sugar intake, the low-sugar variation I mentioned earlier works well.

Conclusion

This Cozy Cranberry Clove Wassail for Winter Nights has become more than just a recipe in my house. It’s the smell that tells everyone winter has truly arrived. It’s the thing I make when I want to slow down and actually enjoy the season instead of just rushing through it. And honestly, it’s the drink that finally proved my dad wrong—and that’s no small feat.

I hope you give this recipe a try, whether you’re a lifelong wassail lover or a skeptic like my dad was. Customize it to your taste—make it spicier, sweeter, or stronger. That’s the beauty of a recipe like this. It’s meant to be adapted and shared. So pour yourself a mug, find a cozy spot, and let the warm, spiced aroma wrap around you. You deserve it.

If you make this wassail, I’d love to hear about it. Drop a comment below and let me know how it turned out, or share your own twist on the recipe. Did you add a secret ingredient? Serve it at a holiday party? I’m always looking for new ideas. And don’t forget to pin this recipe for later—you’ll want it handy when those cold nights roll around.

Frequently Asked Questions

Can I make this wassail in a slow cooker?

Absolutely. Combine all the ingredients in a 6-quart slow cooker and cook on low for 3 to 4 hours. Just remember to remove the whole cloves after the first hour to prevent them from becoming too strong. Switch to the warm setting for serving.

Can I use ground cloves instead of whole cloves?

I don’t recommend it. Ground cloves will make the wassail cloudy and can easily overpower the other flavors. Whole cloves infuse the liquid gently and are easy to strain out. If you only have ground cloves, use just 1/4 teaspoon and add it at the very end, then taste before adding more.

How do I make this wassail less sweet?

Use unsweetened cranberry juice and reduce or omit the maple syrup. The apple cider and orange juice provide natural sweetness. You can also add a splash of lemon juice to brighten the flavors and balance the sweetness.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure you have a pot large enough to hold everything—an 8-quart pot works well. You may need to increase the simmering time slightly to allow the spices to infuse fully. Taste and adjust as you go.

What’s the best way to reheat leftover wassail?

Pour the wassail into a pot and reheat over medium-low heat, stirring occasionally, until steaming. You can also reheat individual mugs in the microwave for about 1 minute. If the wassail has thickened slightly after refrigeration, add a splash of apple cider or water to thin it out.

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