BY TERESA WERNER 10/13/17
Years ago, I would hammer out “The Gloucestershire Wassail” on an old upright piano I’d purchased for two reasons: I cannot think of anything more magnificent than the top of an upright piano, festooned for the holidays, which for me, began around the Autumnal Equinox. I wanted my children to experience the piano from a tender age; hence, they would sit beside me while I sang the “Wassailing” song, as the last quarter of the year dropped like beautiful sugar-painted maple leaves.
Autumn’s chill beckons delightful mulled cider. To mull is to mix. When we mull something over in our mind, we are pondering different ideas and outcomes; the same can be true for seasonal cider. Mulled beverages are steeped in centuries of tradition. The singing of Merry Old England, over such course, was a chanting ritual, really, meant to conjure good vibes for a fruitful apple harvest the following year. Perhaps, that’s why I would sing, “The Gloucestershire Wassail” with such might and gusto!
“ . . .Our bowl it is made of the white maple tree; . . .”
And Here You Have The Recipe . . .
1 gallon organic apple cider
15 cinnamon sticks
1 ½ tablespoon whole allspice
1 ½ tablespoon whole cloves
One large whole orange, sliced
In a 16 quart pot, heat cider, spices, and orange slices. Boil over high heat. Reduce heat and cover. Simmer about 45 minutes. Discard fruit and spices.
Whole spices are best. You can use lemons, cardamom, or any variations with your fruit and spices. This is your moment to fill your home with creativity. It’s the homey scents of seasons past, we remember long after childhood. Maybe even long after this lifetime!
ABOUT THE AUTHOR
Teresa Werner is student of Annie’s and has worked with her since 2012. She is the author of CELLTOONS the Story of Cancer at a Cellular Level. Her book, as well a plethora of holistic information is featured on her website www.seeyourselfhealed.com