Winter solstice traditions and my wassail recipe
This year the winter solstice falls on Thursday, December 21. It used to be my least favorite day of the year.
We’re one week away from one of the days I now look forward to most each year: the winter solstice. I used to dread this day since it’s the shortest day of the year. Now I guard it as precious time.
For the past few years, I’ve had the opportunity to take time off on the solstices. Similar to how I prioritize screen-free and phone-free time on the summer solstice, I turn off my phone at sunset the night before the winter solstice and I don’t turn it on again until sunrise the day after. I use this unplugged time for a few traditions:
Stay home. My introverted heart loves this. Staying home helps cultivate a day of stillness and removes stressors from traffic. I understand that some people have a bustling home, host family this time of year, and may not have the opportunity to retreat at home. Part of my coordination for this day involves declining or rescheduling people and plans to make space for this retreat.
Solstice tea. On the summer solstice I collect and dry a tea, which sits in the pantry until winter. Whatever happens to be fresh that day goes into the jar. It’s usually a blend of yarrow, calendula, lavender, lemon balm, bee balm, motherwort, and holy basil. (You may recall some of these herbs from my earlier post about plants that feed me and the bees.) I also harvest tea on the winter solstice to drink on the summer solstice. This time of year I mainly find evergreen herbs like rosemary, feverfew, lavender, sage, thyme, and potentially some yarrow. (Don’t forget my eldercello summer solstice cocktail recipe.)
All-day fire. The winter solstice is generally a chilly time of year here in North Carolina. In some cultures, this is a time to bring back and celebrate the returning of the light. It’s the longest night of the year, and the days slowly get longer afterwards. I take advantage of our weather to keep the stove going all day and night. I also try and skip artificial lights (except for the Christmas tree) and instead light candles after sunset. Even though I’ve been doing this for several years, each solstice when my husband gets home from work, he’s surprised by all the candlelight. Just as he’s coming in the door, he gets a taste of another tradition…
Solstice wassail Wassail. I didn’t realize the difference between apple cider and apple juice until I made wassail for the first time. I love making wassail each year, both for the aromas that fill the house, but also just to rest with warm cider by the fire. I learned that some cultures “bless” their apple trees on the solstice by christening them with wassail. Ever since we added our orchard, I give each apple tree a little wassail. The trees are still young and we haven’t seen any flower yet, but I hope these little blessings will yield a nice harvest some day.
Winter solstice wassail recipe
The cider
6 quartered apples with the skin on (Try to source cider apples. I’ve used Braeburn.)
3 cinnamon sticks
1 tsp whole cloves
1 tsp allspice berries
1 tsp grated nutmeg
1 tsp whole peppercorn
1 whole orange
½ lemon
¼ cup brandy
¼ cup honey
Garnishes (for funzies)
Cinnamon-sugar
Fresh cranberries
Combine the first six cider ingredients in a large stock pot. Fill with water until the apples are just covered. (You could place all herb ingredients into a muslin bag for easier management.)
Bring to a boil and immediately turn to low and let simmer, partially covered, for 1 hour.
Move the apples into a separate bowl. Mash them and return them to the pot.
Continue to simmer for 30 minutes.
With a colander or cheesecloth, strain the cider from the mashed apples and herbs.
Reserve the strained apples for baking bread, pancakes, share with your chickens, or add to your compost.
Place the cider back on low heat.
Add the juice of 1 orange and ½ lemon. Add ¼ cup brandy and ¼ cup honey. Stir to combine.
Keep on low heat for 15 minutes, if serving immediately. Otherwise, remove from heat and let the cider rest. Then refrigerate after it comes to room temperature. Reheat and serve warm.
For fun, run the leftover lemon across a glass rim, then invert the glass on a plate of cinnamon-sugar. Serve the cider in the sugar-rimmed glass with a few fresh cranberries.
I like to reserve the orange peels to zest for chocolate-orange lava cake. That sounds like another post.
Cheers and solstice blessings.
