Easter mulled wine with rhubarb and orange - photo 1
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Easter mulled wine with rhubarb and orange

Drinks Easter 45 min Medium 26 wyświetleń ~69.64 PLN * - (0)
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Description

Warming mulled wine with a spring touch of rhubarb and fresh orange — an elegant yet simple drink for an Easter gathering. This classic mulled wine is enriched with slightly tart rhubarb and apple juice, which gives the drink a soft body. Spices (cinnamon, clove, bay leaf, ginger) create a warm aromatic base, while honey adds natural sweetness and shine. Serve in mugs or mulled wine glasses, garnished with a slice of orange, a sprig of mint, and a cinnamon stick. The drink works well as a welcome for guests at the festive table, with warm desserts, or as part of a cold-to-spring feast — it looks appetizing and has a ruby color accented with pink notes of rhubarb.

Ingredients Used

Ingredients (13)

Servings:
6
  • Red wine 1500 ml
  • Rhubarb 300 g
  • Orange 1 szt. (~200 g)
  • Lemon 0.8 szt. (~60 g)
  • Honey 80 ml
  • Apple juice 200 ml
  • Water 100 ml
  • 🌿 Przyprawy
  • Cinnamon 6 g
  • Cloves 3 g
  • Bay leaf 6.7 szt. (~2 g)
  • Ginger 25 g
  • ✨ Opcjonalne
  • Orange liqueur 60 ml
  • Mint 15 g
💰 Szacowany koszt dania: ~69.64 PLN (11.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the orange, lemon, and rhubarb thoroughly. Grate the zest of the orange using a fine grater — be careful not to include the white part, as it is bitter. Cut the orange into half-moons (leave a few slices for decoration). Squeeze the juice from the lemon into a small bowl and set aside. Cut the rhubarb into pieces about 2–3 cm long — do not peel completely, just make sure they are clean.

Ingredients: Orange, Lemon, Rhubarb
Use a fine grater for the zest and a sharp knife for the rhubarb. If you have a kitchen thermometer, keep it handy for later heating. A common mistake: too thick pieces of rhubarb will break down more slowly — cutting them smaller speeds up the release of juice.

Rhubarb maceration

2

Place the chopped rhubarb in a medium pot (minimum capacity 2.5 l). Add 100 ml of water and 200 ml of apple juice. Set the pot over medium heat and warm, stirring with a wooden spoon, until the rhubarb begins to break down and release its juice — this will take 8–10 minutes. Gently mash the pieces with a spoon to speed up the release of flavor and color.

Ingredients: Rhubarb, Water, Apple juice
Use a heavy-bottomed pot to prevent burning. Stir every 1–2 minutes. The desired result: the rhubarb should be soft, the juice should be pink in color, and have a pleasant, tangy aroma.

Adding spices

3

Add 2 cinnamon sticks, cloves, 2 bay leaves, and slices of ginger to the pot with the rhubarb. Stir, reduce the heat to low, and simmer gently for 8–10 minutes to allow the spices to release their aroma. If you want a stronger flavor, lightly crush the cinnamon sticks in a mortar before adding them.

Ingredients: Cinnamon, Bay leaf, Ginger, Rhubarb
Use a strainer or slotted spoon to monitor the consistency. Do not allow it to boil vigorously — small bubbles and gentle steam indicate the right temperature.

Adding wine and heating

4

Remove the pot from the heat for a minute to cool slightly. Pour in 1500 ml of red wine and add the orange peel and lemon juice. Place the pot back on low heat. Heat slowly to a temperature of 70–75°C (do not let it boil) for 8–12 minutes — the flavors will meld, and the alcohol will remain. Stir gently every 1–2 minutes.

Ingredients: Red wine, Orange, Lemon, Rhubarb
Use a kitchen thermometer and a heavy-bottomed pot. If you don't have a thermometer, heat on the lowest flame and watch: steam should rise, but there should be no boiling bubbles. A common mistake: boiling removes some of the alcohol and alters the flavor.

Sweetening and seasoning

5

Remove the pot from the heat and add honey (80 g). Stir until completely dissolved. Taste the drink and if desired, season with additional tablespoons of honey or a bit of lemon juice to balance the acidity. If you plan to use orange liqueur, add 60 ml now and mix well.

Ingredients: Honey, Lemon, Orange liqueur
Add honey gradually, as the flavor will concentrate after cooling. If you don't have honey, you can add 60–80 g of brown sugar — dissolve it first in a small amount of hot apple juice.

Straining

6

After 5–10 minutes of adding the honey, place a fine mesh strainer or cheesecloth over a bowl and strain the mulled wine into a kettle or large pitcher, separating the pieces of rhubarb and spices. Gently press the remnants in the strainer with a spoon to extract more liquid, but do not crush the spice shells too hard.

Ingredients: Rhubarb, Cinnamon, Bay leaf
Use a metal strainer with fine mesh and a large spoon. You can use the leftovers later as a topping for yogurt after straining — don't throw it away!

Serving

7

Warm the glasses or mugs (fill them with hot water for 1 minute, then pour it out). Pour the hot wine into the mugs, adding a slice of orange, a cinnamon stick, and a sprig of mint to each. If you want a stronger version, drizzle a bit of orange liqueur into each mug. Serve immediately when the drink is at a temperature of about 60–65°C.

Ingredients: Orange, Cinnamon, mint, Orange liqueur
Use a food thermometer to avoid burning your guests. The best dishes: heat-resistant glasses or ceramic mugs. Additionally, you can add mint leaves for freshness.

Fun Fact

💡

Mulled wine has a long tradition in Europe — as early as the Middle Ages, wine was spiced with roots and honey to better withstand the cold. The addition of rhubarb is a modern Polish twist: it uses spring ingredients and gives the drink a light tartness.

Best for

Wielkanocne spotkanie powitanie gości chłodne wiosenne wieczory

Tips

🍽️ Serving

Serve in warmed glasses, add a slice of orange and a cinnamon stick. You can serve with small gingerbread cookies or soft cheeses. For children, prepare a non-alcoholic version based on apple juice and additional water, seasoning it the same way.

🥡 Storage

Store in a tightly sealed jar in the refrigerator for up to 48 hours. Reheat slowly over low heat, avoiding boiling; if the drink separates, stir gently. Do not freeze with honey — it will change the structure.

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