Recipe for: Traditional winter clementine-cranberry drink with spices - photo 1
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Recipe for: Traditional winter clementine-cranberry drink with spices

Drinks New Year's Eve 40 min Medium 13 wyświetleń ~34.77 PLN - (0)
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Description

A warming, aromatic drink for winter evenings that combines the sweetness of clementines and honey with the slight acidity of cranberries and spicy notes of cinnamon, cloves, star anise, and fresh ginger. This traditional-style drink is perfect for family gatherings, New Year's Eve, or evening reading by the fireplace. It has an intense red-orange color, looks beautiful in mugs or stemmed glasses, and the addition of a slice of clementine and a star anise makes it decorative. The flavor is balanced: fruity sweetness, distinct spiciness, and a hint of lemony freshness. It can be served in a non-alcoholic version or with a splash of rum for adults.

Ingredients Used

Ingredients (13)

Servings:
4
  • Fresh cranberry 200 g
  • Clementine 4 szt. (~400 g)
  • Natural honey 60 g
  • Fresh ginger 30 g
  • Vanilla bean 1.6 szt. (~8 g)
  • Lemon juice 50 ml
  • Water 200 ml
  • Apple juice 1000 ml
  • 🌿 Przyprawy
  • Cinnamon (stick) 2.4 szt. (~12 g)
  • Star anise 3 szt. (~3 g)
  • Cloves 3 g
  • ✨ Opcjonalne
  • Rum (optional) 20 łyżeczek (~100 g)
  • Fresh mint (bunch) 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~34.77 PLN (8.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the tools: a large pot with a capacity of at least 2 l, a fine mesh strainer, a wooden spoon, a measuring cup, a citrus zester, a citrus juicer, and a ladle. Wash the cranberries and clementines under running cold water; drain in a colander. Peel the clementines and divide them into segments. Measure the apple juice and water into the measuring cup.

Ingredients: Fresh cranberry, Clementine, Apple juice, Water
Use a stainless steel pot with a wide bottom so that the spices have contact with a larger surface area of the liquid. A slotted spoon is also good for removing the spices after cooking.

Preparation of clementines

2

Peel the clementines. Grate a thin layer of zest from one clementine (only the orange part of the zest, not the white) using a zester. Squeeze the juice from all the clementines into a bowl (you should get about 200–250 ml). Cut the used zest in half and set aside.

Ingredients: Clementine
Be careful not to grate the white, bitter part of the peel (albedo). If you don't have a grater, gently cut thin strips of the peel with a knife.

Spices - preparation

3

Prepare the spices: split the vanilla bean lengthwise and scrape out the seeds with a knife. Gently crush the cinnamon sticks with your hand or using a spoon to release the aroma. Peel the ginger thinly and slice it into pieces about 3 mm thick. Prepare the cloves and star anise.

Ingredients: Vanilla bean, Cinnamon (stick), Fresh ginger, Cloves, Star anise
Use a small cutting board and a sharp knife. Crushing the cinnamon stick allows more aroma to transfer to the liquid faster.

Cooking the aroma

4

Place the apple juice (1000 ml) and 200 ml of water in a pot. Add the prepared cranberries (200 g), ginger slices, vanilla bean along with the scraped seeds, cinnamon, cloves, and star anise. Add the grated zest of the clementine. Set the pot over medium heat and slowly heat, stirring occasionally with a wooden spoon, until the liquid begins to rise slightly and the first bubbles appear at the edges (do not bring to a full boil).

Ingredients: Apple juice, Water, Fresh cranberry, Fresh ginger, Vanilla bean, Cinnamon (stick), Cloves, Star anise, Clementine
It's best to use medium heat: the flame should be such that the liquid gently moves and bubbles of air rise occasionally. Do not allow it to boil vigorously - the spices may lose their delicate aromas.

Gentle cooking

5

Reduce the heat to low so that the liquid simmers very gently. Partially cover the pot with a lid and cook for 12 minutes. During cooking, the cranberries should burst, releasing juice and coloring the drink a deep ruby red. Stir the bottom of the pot every 3–4 minutes to prevent anything from burning.

Ingredients: Fresh cranberry, Fresh ginger, Cinnamon (stick), Cloves, Star anise
Check if the cranberry has burst — it should be soft and partially broken; if it is still hard after 12 minutes, cook for an additional 2–4 minutes. Do not cook too long, as the drink will become too concentrated.

Straining and sweetening

6

Remove the pot from the heat. Prepare a strainer and a bowl. Pour the contents of the pot through a fine strainer, gently pressing with a wooden spoon or slotted spoon to extract the juice from the pulp (do not press too hard to avoid letting seeds and skins through). Add honey (60 g) and lemon juice (50 ml) to the strained liquid. Stir until the honey is completely dissolved. Taste and adjust with an additional tablespoon of honey or a bit more lemon juice if you prefer a sweeter or more tart flavor.

Ingredients: Natural honey, Lemon juice, Fresh cranberry
Add honey only after removing from heat, as high temperatures can diminish some of the aroma. Use a fine mesh strainer to ensure the drink is clear.

Bringing to serving temperature

7

Pour the strained drink back into a clean pot and heat over very low heat for 2–3 minutes — it should be hot and steaming, but not boiling. When you want to serve the alcoholic version, remove the pot from the heat and optionally add rum (100 ml) to the entire pot or to each serving separately, depending on your guests' preferences.

Ingredients: Rum (optional)
If you are adding rum, do it after removing from heat to preserve the aroma of the alcohol. Control the temperature: the drink should be hot (about 60–70°C), but not boiling.

Serving and decoration

8

Pour the drink into four warmed mugs or glasses with handles (about 250 ml per serving). On top of each serving, place a slice of clementine, one star anise (if you want additional decoration), optionally fresh mint leaves, and a thin slice of fresh ginger. For decoration, you can also gently drizzle a little honey on top of each mug and light it (only if you are using rum and serving immediately) — be careful with this technique.

Ingredients: Clementine, Star anise, Fresh mint (bunch), Natural honey
Before pouring, it's a good idea to warm the cups with hot water so the drink stays hot longer. Additionally, you can add a few fresh cranberries on top for a color contrast.

Final tips

9

Serve the drink hot, preferably on a wooden or rustic tray with small plates for slices of clementines. If you are preparing a larger quantity, the drink can be reheated over low heat before serving. For children and those avoiding alcohol, serve a version without rum; serve the rum separately in a decanter.

If you are storing leftovers, cool the liquid quickly and transfer it to an airtight container. Do not store with added rum for longer than 24 hours at room temperature.

Fun Fact

💡

Heated fruit and spice drinks were popular in Europe as early as the Middle Ages — spices like cinnamon and clove were added to warm wines and nectars to provide better warmth and mask the taste of less fresh fruits.

Best for

Sylwester wieczór przy kominku spotkanie rodzinne w zimie impreza świąteczna

Tips

🍽️ Serving

Serve in warmed mugs or stemmed glasses. Add a slice of clementine and a star anise on the rim, optionally fresh mint. For adults, offer rum in a separate decanter so everyone can adjust the drink to their taste.

🥡 Storage

Store the drink in the refrigerator in a sealed container for up to 48 hours (without the addition of rum). Before serving again, heat slowly over low heat, avoiding boiling. If rum has been added, store for no longer than 24 hours in the refrigerator.

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