Cranberry sbiten with red wine
3 servings
30 minutes
The great-grandfather of the samovar was the sbitennik - a vessel for preparing a traditional hot drink, sbiten from honey and medicinal herbs. But even when the samovar became the center of the Russian tea universe, sbiten was also brewed and sold (more often at winter fairs and folk festivals, it warmed better than tea).
1
Extract juice from the cranberries and place the pulp in a pot.
- Cranberry: 250 g
2
Pour water over the pulp, add spices, bring to a boil and cook for 15 minutes.
- Water: 600 ml
- Cloves: 3 pieces
- Cinnamon sticks: 2 pieces
- Cardamom: 3 pieces
- Nutmeg: pinch
3
Add honey, stir, and immediately remove from heat.
- Honey: 100 g
4
Let the drink cool and place it in the refrigerator for 8 hours. Then strain it.
5
Pour wine and cranberry juice into the prepared broth, place it on low heat and stir until it almost boils. Once the first bubbles appear, remove from heat. Taste the sbiten and add a bit more honey if desired. Let it steep for 10 minutes.
- Dry red wine: 200 ml
- Cranberry: 250 g
- Honey: 100 g
