Recipe for: Seasonal Orange-Cranberry Cocktail with Ginger Foam - photo 1
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Recipe for: Seasonal Orange-Cranberry Cocktail with Ginger Foam

Drinks Vegetarian Dishes 40 min Medium 12 wyświetleń ~22.36 PLN - (0)
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Description

Refreshing, seasonal orange-cranberry cocktail topped with a delicate, fluffy ginger foam. Perfect for cooler days: it has vibrant red-orange colors, a pleasant tartness from the citrus and cranberries, and a spicy hint of ginger and cinnamon. The cocktail has a rich aroma and looks beautiful in clear glasses with contrasting white foam and candied orange peel as decoration. Excellent as a welcome drink for holiday gatherings, to serve at parties, or as a warming dessert drink after dinner.

Ingredients Used

Ingredients (12)

Servings:
4
  • Fresh cranberry 200 g
  • Water 150 ml
  • Fresh ginger 30 g
  • Lemon juice 30 ml
  • Vanilla extract 5 g
  • Fresh orange juice 600 ml
  • Sugar 100 g
  • Aquafaba (chickpea water) 120 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Candied orange peel 30 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~22.36 PLN (5.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cranberry syrup

1

Prepare cranberry syrup. In a medium saucepan (with a capacity of at least 1.5 l), place 200 g of fresh cranberries, 100 g of sugar, and 100 ml of water. Peel and finely grate 30 g of ginger (on a fine grater) and add it to the pot. Add 2 g of ground cinnamon (1 teaspoon) and the juice of 30 ml of lemon. Stir cold to partially dissolve the sugar, then set the pot over medium heat. Bring to a gentle boil, reduce the heat, and cook for 8-10 minutes until the cranberries start to burst and the syrup thickens. The syrup will be ready when a clear, slightly sticky trail remains after a spoonful of syrup drips off the spoon.

Ingredients: Fresh cranberry, Sugar, Water, Fresh ginger, Ground cinnamon, Lemon juice
Use a medium pot with a thick bottom to prevent burning. Keep the heat low after boiling and stir every 1-2 minutes. If the syrup becomes too thick, add 1-2 tablespoons of water.
2

Cool the syrup for 10 minutes, then strain it through a fine sieve into a bowl, pressing the remaining fruit with a spoon to extract as much liquid as possible. Set aside about 60 ml of the strained syrup for decoration and pouring into glasses; leave the rest (about 140-160 ml) for preparing the cocktail. You can keep the remaining crushed cranberry pieces as a textural addition (optional).

Ingredients: Fresh cranberry
Use a fine metal sieve and a spoon to strain. If you want a clearer syrup, strain twice through a fine sieve or cheesecloth.

Cocktail

3

In a jug with a capacity of at least 1 l, combine 600 ml of freshly squeezed orange juice with about 140 ml of strained cranberry syrup. Taste and sweeten if necessary with an additional 1-2 tablespoons of sugar or 30 g of honey (optional) — remember that the foam can also add a subtle sweetness. Mix everything thoroughly with a spoon. Chill in the refrigerator for 10-15 minutes or prepare some ice cubes for serving.

Ingredients: Fresh orange juice, Honey
Use a clear pitcher to assess the color of the mix. If the drink is to be served very cold, add 4-6 ice cubes to the pitcher just before pouring into glasses.

Ginger foam (aquafaba)

4

Prepare the aquafaba foam. In a cool bowl (preferably metal), place 120 ml of aquafaba. Using an electric mixer on medium-high speed, whip the aquafaba for 4-6 minutes until it reaches a white, fluffy consistency and soft peaks form. Add 5 ml of vanilla extract and 1/2 tablespoon (7.5 g) of sugar — if you prefer a sweeter foam, add up to 30 g of honey instead of sugar (optional). Continue whipping for another 1-2 minutes until you achieve a stable, smooth foam. Add 1 teaspoon (about 2 g) of freshly grated ginger (from a separate small piece) and gently fold it in with a silicone spatula so that the foam has delicate traces and aroma of ginger.

Ingredients: Aquafaba (chickpea water), Vanilla extract, Sugar, Fresh ginger, Honey
Use a clean, fat-free bowl (greasy residues make whipping difficult). A hand mixer or a stand mixer with whisk attachments works best. Do not whip too long (it may separate) — the foam is ready when it holds its shape but is still light.

Assembly and decoration

5

Prepare 4 transparent glasses or bowls. Pour about 150 ml of the prepared orange-cranberry cocktail into each, leaving space for the foam. Gently spoon 30 ml of aquafaba foam on top of each serving — add it slowly so that the foam forms a dome. Finally, make a teaspoon with about 15 ml of the reserved, stronger cranberry syrup and drizzle it in a thin stream over the surface of the foam, creating decorative dots or a spiral; you can drag a toothpick down to achieve a marbled effect. Decorate each serving with a piece of candied orange peel (optional) or a thin slice of fresh orange.

Ingredients: Fresh orange juice, Aquafaba (chickpea water), Fresh cranberry
The best are tall, transparent cocktail glasses (e.g., Collins glasses). Use a spoon with a wide edge to add the foam, so as not to destroy its structure. Additionally, you can add candied orange peel to enhance the flavor and visual effect.

Serving

6

Serve immediately to keep the foam fluffy and the color contrast most striking. To make the drink more refreshing, add one large ice cube to each glass just before pouring the cocktail. The drink can be served with a small spoon for scraping the foam on top.

Ingredients: Fresh orange juice, Aquafaba (chickpea water)
Serve immediately after preparation — the foam will settle over time. If you want to prepare the drink in advance, make the syrup and cocktail separately, and whip the foam just before serving.

Fun Fact

💡

Cranberries were valued by the indigenous people of North America as a medicine and dye. Aquafaba (chickpea water) gained popularity as a vegan substitute for egg whites a few years ago and revolutionized the preparation of foams and meringues without eggs.

Best for

świąteczne przyjęcia zimowe spotkania z przyjaciółmi jako deserowy napój po kolacji

Tips

🍽️ Serving

Serve in clear glasses to highlight the contrast between the red of the cranberry and the white of the foam. You can add a few drops of pomegranate juice as an alternative decorative addition. Include a small teaspoon with each serving so guests can enjoy the foam separately.

🥡 Storage

Store cranberry syrup in a tightly sealed jar in the refrigerator for up to 7 days. The prepared cocktail (without foam) can be stored in a pitcher in the refrigerator for up to 24 hours; stir well before serving. Whip the aquafaba foam just before serving — it is not suitable for long storage (it loses its fluffiness after a few hours).

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