Orange-Cranberry Mulled Wine with Honey-Ginger Foam - photo 1
← Recipes

Orange-Cranberry Mulled Wine with Honey-Ginger Foam

Drinks European cuisine 45 min Medium 9 wyświetleń ~23.04 PLN - (0)
Rate:
(0)
Start Cooking

Description

A seasonal, traditional warming drink that combines the sweetness of oranges with the tartness of cranberries and a spicy hint of ginger and cinnamon. Served hot, with a delicate, light foam made from egg whites and honey (or a vegan version with aquafaba), it looks very impressive in transparent glasses: the deep ruby color of the drink contrasts with the creamy, slightly shiny foam. Perfect for chilly evenings, holiday gatherings, and as an elegant drink for guests. Flavor profile: distinct citrus freshness balanced by the tartness of cranberries, warm spices, and sweet, aromatic foam; visually - a layer of intense color topped with a fluffy crown.

Ingredients Used

Ingredients (13)

Servings:
4
  • Orange juice 600 ml
  • Fresh cranberry 200 g
  • Brown sugar 130 g
  • Water 200 ml
  • Fresh ginger 30 g
  • wildflower honey 60 g
  • Lemon juice 60 ml
  • Sea salt 1 g
  • Egg white 120 g
  • Star anise 3 szt.
  • 🌿 Przyprawy
  • Cinnamon stick 7 szt.
  • ✨ Opcjonalne
  • Candied orange peel 40 g
  • Aquafaba (chickpea water) 120 ml
💰 Szacowany koszt dania: ~23.04 PLN (5.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cranberry syrup

1

Prepare the cranberry syrup: in a medium saucepan (with a capacity of at least 1.5 l), pour in 200 ml of water, add 200 g of fresh cranberries, 100 g of brown sugar (set aside 30 g of sugar for possible foam stabilization), 30 g of peeled and finely chopped ginger, 2 cinnamon sticks (14 g), and 3 star anise (6 g). Heat over medium heat until boiling, then reduce the heat and simmer gently for 12-15 minutes, until the cranberries burst and the syrup thickens slightly.

Ingredients: Water, Fresh cranberry, Brown sugar, Fresh ginger, Cinnamon stick, Star anise, Sea salt
Use a medium stainless steel pot; keeping a low, even heat will prevent burning. If you don't have fresh cranberries, use frozen ones without thawing. The syrup should have the consistency of a slightly runny sauce — it will thicken more as it cools.
2

Strain the syrup through a fine sieve into a bowl, pressing with a spoon or potato masher to extract as much liquid and flavor as possible. Discard the leftover peels and spices; if you want a very clear syrup, strain it again through a fine sieve or cheesecloth.

Ingredients: Fresh cranberry, Cinnamon stick, Star anise
Use a large spoon or a pestle to press down. If the syrup is too thick, add a few tablespoons of water. Check the taste and add a minimal amount of salt (about 1 g) — this will enhance the flavors.

Drink (mulled wine)

3

In a second pot, combine 600 ml of orange juice, 60 ml of lemon juice, and the strained cranberry syrup (the total obtained from the previous steps). Heat over medium heat to a temperature of about 70-75°C (there should be warm steam rising, but the drink should not boil). Heat for 6-8 minutes, stirring occasionally to blend the flavors. Taste and adjust with a few drops of lemon juice or a bit of sugar if needed.

Ingredients: Orange juice, Lemon juice, Brown sugar, Fresh cranberry
It's best to use a kitchen thermometer. If you don't have a thermometer, heat until small bubbles start to rise at the edges of the pot, but do not allow it to come to a full boil (this will kill the freshness of the juice).

Honey-Ginger Foam

4

Prepare the meringue: in a clean, chilled metal bowl, place 120 g of egg whites. Gently heat 60 g of honey (in a saucepan or in the microwave, to a maximum of 40°C — it should be warm, not hot), and then slowly pour the warm honey into the egg whites while whisking. Beat with a mixer on medium-high speed for 4-6 minutes, until a thick, glossy meringue with stiff peaks forms. Add 5-7 g of finely grated ginger zest, and gently fold in with a spatula.

Ingredients: Egg white, wildflower honey, Fresh ginger
Use an electric mixer with whisk attachments (or a manual whisk, but it will take longer — 8-12 minutes). The bowl and attachments must be absolutely dry and clean, without any grease, otherwise the egg whites will not rise. If you want a vegan version, use 120 g of aquafaba instead of egg whites (see alternative step).
5

Vegan alternative (aquafaba): if you are using aquafaba, make sure it is well chilled. In a bowl, whip 120 g of aquafaba with a mixer on high speed for 3-4 minutes until it starts to form a foam. Add 30 g of brown sugar (set aside earlier) and continue whipping for 2-3 minutes until you achieve a stable foam. Finally, gently fold in 5 g of finely grated ginger zest.

Ingredients: Aquafaba (chickpea water), Brown sugar, Fresh ginger
Aquafaba does not create as thick a foam as egg whites, but it is good for decoration and provides a vegan version. Adding sugar helps stabilize the foam. Use a clean, dry bowl.

Serving

6

Prepare transparent, heat-resistant glasses (about 250-300 ml). First, pour the hot drink into each glass to about 3/4 full (use a ladle or a jug). After a moment, gently spoon the honey-ginger foam onto the surface of the drink, creating a creamy crown. There should be enough foam to create a crown of about 2-3 cm on each glass.

Ingredients: Orange juice, wildflower honey, Egg white, Aquafaba (chickpea water)
The best are glasses made of thick glass, as they allow for a contrast of colors. Pour the foam with slow movements - pouring too quickly may cause the foam to sink into the drink.

Decoration

7

Decorate each glass with one piece of candied orange peel (1-2 strips from 40 g) and optionally one star anise as a garnish. You can also gently sprinkle the foam with fine orange zest or a pinch of grated nutmeg for added aroma.

Ingredients: Candied orange peel, Star anise
You can twist the peel into a spiral and hook it over the edge of the glass - it looks very decorative. If you are using fresh (not candied) peel, lightly grate the peel over the foam before serving.

Serving and taste control

8

Serve immediately after preparation, when the drink is warm and the foam is fresh and stable. Before serving, check the temperature (it should be pleasantly warm, around 60-70°C) and aroma; if you detect too much acidity, add a little honey (5-10 g per cup) directly on the surface of the foam.

Ingredients: wildflower honey
Do not leave the drink for too long, as the foam will gradually settle and absorb moisture. If you are preparing for guests, make the syrup in advance and heat it just before serving; whip the foam at the end.

Cleaning and leftovers

9

Store any leftover syrup in a glass jar in the fridge for up to 5 days; use it to reheat the drink or as a topping for desserts. Wash the dishes and mixer immediately after use — dried honey and egg whites are harder to clean.

Ingredients: Brown sugar, wildflower honey
The syrup can also be frozen in portions and used later. Soak the containers with honey in warm water before washing.

Fun Fact

💡

Cranberries were valued by the indigenous people of North America not only as food but also as a medicinal remedy. In European cuisine, they are often paired with citrus fruits and honey, creating a memorable contrast of flavors.

Best for

wieczór zimowy świąteczne spotkanie przyjęcie dla gości

Tips

🍽️ Serving

Serve in transparent, heatproof glasses to highlight the contrast between the dark drink and the light foam. For guests, set out dishes with extra strips of candied peel and a small spoon for possible sweetening. You can also serve a plate of small gingerbread cookies alongside.

🥡 Storage

Store the syrup in a sealed jar in the refrigerator for up to 5 days; do not store it with whipped foam — it loses its structure. It is best to consume the prepared drink immediately; you can reheat the syrup before adding fresh foam. If you are using aquafaba, store it in the refrigerator for up to 48 hours before whipping.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Warming orange-pomegranate drink with ginger and cardamom 35 min

Warming orange-pomegranate drink with ging...

Drinks
Autumn Sparkling Pear-Orange Drink with Aquafaba Foam 40 min

Autumn Sparkling Pear-Orange Drink with Aq...

Drinks
Caramel Eclairs with Coffee Cream 150 min

Caramel Eclairs with Coffee Cream

Desserts
Traditional mushroom soup with dried porcini mushrooms, fresh mushrooms, and egg noodles 90 min

Traditional mushroom soup with dried porci...

Soups
Traditional Apple Mulled Wine with Honey-Orange Foam (variant 45a8696e) 40 min

Traditional Apple Mulled Wine with Honey-O...

Drinks
Hot Apple-Pear Cider with Pomegranate and Spicy Notes 150 min

Hot Apple-Pear Cider with Pomegranate and ...

Drinks

Recipe Categories

Drinks
Drinks in: Valentine's Day

Romantic drinks that will enhance the atmosphere and highlight the flavors of the dishes, perfect for a Valentine's Day dinner.

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama