Traditional Citrus-Cranberry Mulled Wine with Spiced Foam - photo 1
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Traditional Citrus-Cranberry Mulled Wine with Spiced Foam

Drinks New Year's Eve 40 min Medium 8 wyświetleń ~28.74 PLN - (0)
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Description

Traditional citrus-cranberry mulled wine is an aromatic, seasonal drink for cold days, combining the sweetness of red oranges with the tartness of cranberries and the depth of spiced flavors. Served hot, with a delicate, light foam that has a spiced aroma, it catches the eye with the contrast of the drink's intense red and the white foam. The origin of mulled wine dates back to European traditions of spiced drinks served in winter – here in a non-alcoholic version with the option of adding red wine. It is perfect for holiday gatherings, an evening by the fireplace, and New Year's Eve dinner; it looks stunning in transparent mugs or stemmed glasses, garnished with a twisted orange peel and a few cranberries.

Ingredients Used

Ingredients (13)

Servings:
4
  • Blood orange 3 szt.
  • Fresh cranberry 300 g
  • Water 800 ml
  • White sugar 80 g
  • Grated orange zest 15 g
  • Pasteurized egg white 2 szt.
  • 🌿 Przyprawy
  • Cinnamon stick 7 szt.
  • Clove (whole) 6 szt.
  • Star anise 8 szt.
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • dry red wine 200 ml
  • Honey 40 ml
  • Aquafaba (chickpea water) 60 g
💰 Szacowany koszt dania: ~28.74 PLN (7.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the oranges under running cold water with a vegetable brush. Grate the zest from one orange using a fine grater (try not to grate the white part – it adds bitterness). Then peel the oranges, remove the membranes between the segments, and cut the flesh into cubes or smaller pieces. Squeeze the juice from the remaining oranges into a measuring cup and set aside.

Ingredients: Blood orange, Grated orange zest
Use a microplane grater for the zest and a sharp knife for peeling. If you don't want to remove the white part by hand, peel the orange with a serrated knife and then cut the flesh.

Compote (hot drink)

2

In a large pot with a capacity of at least 2 liters, place 800 ml of water, 80 g of sugar, and optionally 40 g of honey (if using – it replaces part of the sugar). Add 300 g of cranberries, 14 g of cinnamon sticks (2 sticks), 3 g of cloves (6 pieces), and 8 g of star anise (2 pieces) along with the grated orange zest. Also add 1 g of salt. Heat over medium heat until it comes to a boil, stirring with a wooden spoon to dissolve the sugar.

Ingredients: Water, White sugar, Fresh cranberry, Cinnamon stick, Clove (whole), Star anise, Grated orange zest, Salt, Honey
Use a wide pot so that the fruits have space. A wooden spoon will prevent the sugar from caramelizing and sticking. Do not cover the pot at the beginning – this will allow you to control the foam and scoop off any excess foam with a spoon.
3

After boiling, reduce the heat to low so that the drink simmers gently. Cook uncovered for 12–15 minutes, until the cranberries burst, some of the fruit breaks down, and the broth thickens and takes on an intense color. If you want a version without fruit pieces, strain the drink through a fine sieve, pressing the fruit with a spoon to extract the juice. If you are leaving the fruit in, cook for a shorter time (10–12 minutes) to maintain their shape.

Ingredients: Fresh cranberry, Cinnamon stick, Clove (whole)
You will know it's ready when the cranberries burst and the liquid takes on a deep, clear red color. Do not cook for too long, as the sweetener may caramelize and give a too intense, bitter aftertaste.

Seasoning and Alcohol Options

4

Turn off the heat and taste the drink. If it is too sour, sweeten with an additional 10–20 g of sugar or honey. For the alcoholic version – add 200 ml of red wine (optional) at this stage and gently heat without allowing it to boil for 2–3 minutes, so that the alcohol partially evaporates and the flavors meld together.

Ingredients: White sugar, Honey, dry red wine
If you are adding wine, do not cook the drink on high heat – boiling will evaporate too much aroma and may worsen the flavor. Use a wooden spoon for stirring.

Spiced Mousse

5

In a stainless steel bowl, whip 120 g of pasteurized egg whites with 15 g (about 1 tablespoon) of sugar (you can use 1 tablespoon of honey instead of part of the sugar) until it starts to form soft peaks. For a more stable and flavorful foam, place the bowl over a pot of gently simmering water (water bath) and continue whipping for 1–2 minutes – the mixture should be warm (not hot) and thicker. Once whipping is complete, the foam should be shiny and form peak tips when the whisk is lifted.

Ingredients: Pasteurized egg white, White sugar, Aquafaba (chickpea water)
Use a hand mixer or stand mixer on the highest speed; if you don't have a mixer, you can use a manual whisk, but it will take longer (5–8 minutes). If you prefer a vegan version, replace 120 g of egg whites with 60 ml of aquafaba and whip to stiff peaks (do the same with the water bath). Do not overheat the egg whites – they should not be hot to the touch.

Assembly and serving

6

Prepare 4 transparent cups or drinking glasses. If the drink has been strained, reheat it to a temperature of 70–75°C (hot, but not boiling). Pour the mulled wine evenly into each glass (about 200–220 ml). If you wish, add 50 ml of wine to each serving (if you haven't added it before). Top each serving with a large spoonful of foam – form a mound. Decorate with a twist of orange peel and a few fresh cranberries; lightly sprinkle with a pinch of ground cinnamon if desired.

Ingredients: Pasteurized egg white, Grated orange zest, dry red wine
For serving, use warmed glasses (fill them with hot water for 1 minute, pour it out, and pour in the drink) – this will prevent the glass from cracking and keep the drink warm longer. The foam holds best for 5–10 minutes; prepare it just before serving.

Vegan option (optional)

7

If you chose aquafaba instead of egg whites: whip 60 ml of aquafaba with 15 g of sugar until stiff peaks form, following the same method as whipping egg whites (you can add 1/4 teaspoon of lemon juice for stability). Spoon the foam onto the hot drink just like in the version with egg whites.

Ingredients: Aquafaba (chickpea water), White sugar
Aquafaba usually requires a bit more whipping time than egg whites. Make sure to use liquid from a can of chickpeas without additives. The aquafaba foam may be less shiny, but it tastes great.

Fun Fact

💡

Mulled wine and similar spiced hot drinks have a long history in Europe – spiced beverages made from wine and fruits were popular as early as the Middle Ages as a way to warm up and preserve fruits out of season.

Best for

spotkanie świąteczne wieczór przy kominku sylwestrowa impreza

Tips

🍽️ Serving

Serve in clear cups or wine glasses to showcase the intense red color. Serve immediately after adding the foam. For decoration, use twisted orange peel, fresh cranberries, and a cinnamon stick placed upright. For a kid-friendly version, omit the wine and serve with an extra teaspoon of honey on the side.

🥡 Storage

Store the strained compote in an airtight container in the refrigerator for up to 3 days. Heat slowly over low heat, without bringing it to a boil (boiling can worsen the flavor). Always prepare the foam fresh just before serving—it is not suitable for longer storage. If the drink was made with wine, store it for a maximum of 24 hours.

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