2 quarts apple cider
1/2 cup brown sugar
1 1/3 cups lemon juice
6 cinnamon sticks
12 whole cloves
12 whole allspice
1-1/2 teaspoon nutmeg
2 fifths dry sherry
Combine juices, sugar and spices in pot. Bring to a boil, cover and simmer 20 minutes. Remove spices and add sherry. Heat until just below boiling. Fill a punchbowl with boiling water. Let stand one minute, then empty. Fill punchbowl with spiced wine. Garnish wasail bowl with orange or lemon slices, studded with cloves.