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Pointed Cabbage: Recipe for a Delicious Side Dish

Pointed cabbage is a tasty and quick side dish for hearty dishes. Here you will find a simple recipe for the tender and mild type of cabbage.

Pointed cabbage has a milder taste than other types of cabbage and is therefore well suited as a tasty side dish for a wide variety of dishes.

Pointed cabbage is in season in Germany from May to December, so you can use it in cooking almost all year round. Our basic recipe for pointed cabbage contains only a few ingredients and is quick to prepare. Important: When buying the ingredients, make sure that they are organic if possible. You are supporting ecologically more sustainable agriculture that treats the earth’s natural resources with care.

Cook pointed cabbage: Here’s how

Ingredients:

600 g pointed cabbage
1 onion
1 tablespoon rapeseed oil
200 ml vegetable broth
2 tbsp lemon juice
Salt
pepper

Directions:

Depending on the size of the cabbage, use a whole cabbage or half a cabbage. Remove the outer leaves, then cut the cabbage into thin strips. Cut the onion into small pieces.
In a large skillet, heat the canola oil over medium-high and sauté the onion for about 3 minutes, stirring occasionally. Then add the pointed cabbage and let everything fry for another five minutes.
Deglaze the cabbage with the broth and let it simmer, covered if possible, for ten to fifteen minutes over medium heat. Stir occasionally.
Then season the cabbage with lemon juice, salt and pepper. Complete!

Pointed cabbage vegetables: possible variations

You can easily modify the pointed cabbage depending on the dish:

For Asian-inspired main courses, you can sauté the pointed cabbage in coconut oil and season it with a pinch of grated ginger and chilli flakes to taste. Finally, drizzle a teaspoon of sesame oil on top.
For creamy cabbage, add 200 milliliters of oat cream or organic cream to the vegetable stock. Important: If you use cream made from cow’s milk, make sure that it is organic. You can be sure that the cream comes from cows that are kept in a species-appropriate manner.
To add some color to the cabbage, you can season it with 1/2 teaspoon of turmeric powder or 1 tablespoon of tomato paste.

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Pak Choi Salad with Apple: Recipe with lots of vegetables

You can process pak choi into a crunchy salad. Here you get the right recipe for the wholesome variety of cabbage, which has a light mustard aroma.

Crisp, a mild spiciness reminiscent of mustard and easily digestible: These characteristics make Pak Choi an ideal basis for salads.

Pak Choi, also known as Chinese cabbage, is a cabbage vegetable that is widespread in Asian cuisine. But you can also find Pak Choi more and more often in local vegetable displays. It not only tastes great fried, steamed or blanched, but also as a pak choi salad.

Due to the high fiber content, most people often do not tolerate raw brassicas well and suffer from stomach and intestinal problems after eating them. However, since pak choi has a little less fiber and is therefore more digestible than other cabbage, you can also eat it raw.

Pak Choi Salad: A recipe with lots of vegetables

Ingredients:

250 g pak choi
1 large carrot
1cucumber
6radishes
1big apple
2spring onions
0.5 bunch of chives
1 tsp sweet mustard
4 tbsp walnut oil
3 tbsp apple cider vinegar
salt and pepper

Directions:

Clean and cut the pak choi into small pieces. You can find tips on how to do this under Preparing Pak Choi: How to make Chinese cabbage.
Wash the vegetables and the apple. Cut the carrot, cucumber and radishes into sticks and the apple into small pieces. Cut the spring onions and chives into fine rings. Toss the pak choi salad in a large bowl.
For the dressing, mix the mustard, walnut oil, and apple cider vinegar together. If necessary, add a little water if the dressing is too thick. Season the dressing with salt and pepper.
Pour the dressing over the pak choi salad and mix well.

Additional tips for cooking

However, similar to chard, which is often confused with pak choi, the stalks of the vegetable can sometimes be a bit firm. You should therefore cut the pak choi for salads as small as possible.
Nutty components such as sesame oil or walnut oil in the dressing go well with the light mustard aroma of the crunchy sticks.
A fruity note balances the tart taste of the green leaves. Pomegranate seeds or pieces of apple, for example, are therefore suitable as toppings.
Make sure your ingredients are organic. Seals such as Bioland, Naturland or Demeter identify products that come from environmentally friendly cultivation. Among other things, you can be sure that they are free of chemical-synthetic pesticides.
If you shop seasonally and regionally, you can also save on CO2 emissions. This is particularly important with pak choi, as it often comes from Thailand.
If you don’t like it raw, you can also add fried pak choi to the salad.

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Vegan Duck: A Recipe for the Alternative Christmas Roast

Vegan duck based on seitan, with side dishes such as potato dumplings and red cabbage – and you have a delicious Christmas menu without any animal cruelty. With this recipe you can prepare the plant-based Christmas roast.

Whether for Christmas, Easter or another special occasion such as a birthday: On some days, a fine meal is simply part of it. You don’t necessarily need an animal for a juicy roast. We will show you how to prepare and serve vegan duck.

Vegan Duck: The basis for the recipe

Theoretically, you can also make seitan yourself and use it to make your own vegan duck – but this takes time and skill. It’s faster if you use ready-made products. Some manufacturers now have vegan seitan-based duck in their range. This is similar in consistency and appearance to a duck breast fillet – and with the right preparation, it tastes the same. We recommend, for example, the vegan duck from Veganz. You should plan around 500 grams of vegan duck for three to four people.

You can serve the vegan duck with side dishes of your choice. Potato dumplings and red cabbage as well as a dark gravy are ideal for a classic Christmas menu. We’ll show you how to do it.

Ingredients for the vegan duck:

500 g vegan duck

Vegan duck with red cabbage: Recipe for the side dish

It is best to start the menu with apple and red cabbage: this tastes particularly delicious if it can still infuse a bit. For about four large servings you need the following ingredients:

a red cabbage (medium size)
2 onions
oil for frying
3 apples
3 oranges for squeezing or 250 ml orange juice
250 ml red wine
500ml of water
2 bay leaves
6 juniper berries
4 cloves
1 tsp cinnamon
pepper
Salt

Potato dumplings with vegan duck: recipe instructions

You will also need the following ingredients for about twelve smaller potato dumplings:

1 kg of potatoes
250 g potato flour
150-200 ml lukewarm water
Salt

Vegan gravy for the duck: recipe

To ensure that the vegan duck tastes juicy, a hearty gravy is a must. The porcini or shiitake mushrooms in the sauce provide the umami taste. For the vegan version you need these ingredients:

600-700 ml vegetable stock, preferably homemade
30 g dried porcini mushrooms (or 200 g fresh mushrooms such as button mushrooms or shiitake)
2 medium onions
3 cloves of garlic
2 tbsp organic olive oil
3 tablespoons cornstarch or flour
1 tsp thyme
3 tsp rosemary
salt and pepper to taste
fresh parsley for garnish (optional)

Roast and serve vegan duck: instructions

When you have prepared the side dishes and sauces, you can prepare the vegan duck:

Heat enough oil in a pan and then add the vegan duck breast fillet pieces.
Fry the vegan duck on all sides for several minutes until it is crispy.
Remove the roasted duck pieces from the pan and place them in the warm gravy until ready to serve. Tip: Leave the vegan duck in the sauce for a few minutes. So it absorbs a little more aroma and tastes particularly juicy in the end.

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Persimmon Recipe: Versatile and Healthy

There are a wide variety of recipes for the versatile kaki – you can prepare the exotic fruit, for example, as a winter salad with pomegranate seeds. In this article, we will show you what other savory and sweet options there are.

Persimmons are available in Germany from October to December. During these months you can use the sweetish fruit in different ways. The pulp is very compact and easy to prepare. Persimmons also contain many minerals and vitamins, such as magnesium, calcium, potassium and phosphorus. Here are some suggestions for persimmon recipes.

Persimmons originally come from Asia and are mostly imported from there. In Europe, the fruits are also grown in Italy and Spain. The persimmon is therefore not regional: it travels long distances before it is available in the supermarket. This creates climate-damaging CO2 emissions. In order to keep the transport routes as short as possible, it is best to buy kakis from European cultivation areas. Incidentally, this also applies to the pomegranate in the winter salad recipe.

Chemical-synthetic pesticides are often used in persimmon cultivation to protect the persimmon trees from pests. Pesticide residues can build up on the fruit. In order to avoid persimmons contaminated with pesticides, you should pay attention to organic quality.

Persimmon Recipe: Winter Salad with Pomegranate and Walnuts

Ingredients:

1pomegranate
1Kaki
50 gwalnuts
3 tbsp olive oil
2 tablespoons balsamic vinegar
2 tbsp water
3 pinch(s) of salt
4 pinch(s) of pepper
1 tbsp chopped herbs
300 g lamb’s lettuce

Directions:

First open the pomegranate and remove the seeds. See also: Opening and pitting pomegranates works without mess
Cut the persimmons into small pieces. Peeling the persimmon is not absolutely necessary if you wash the fruit beforehand and it is organic.
Crumble the walnuts and put them in a bowl with the pomegranate seeds and persimmon.
Now add the oil, vinegar, water and spices. For example, you can use chives or parsley as herbs.
Mix everything well and finally add the lamb’s lettuce.

Persimmon recipes: This is how you can still prepare the fruit

Persimmons are not only suitable as a salad topping. You can also use the winter fruit in other savory and sweet dishes. More ideas for recipes with persimmons:

Savory Persimmon Recipes:

The sweet taste of the kaki is a great component in a vegetable curry. You can cut the persimmons into small cubes and add them to the curry sauce.
Persimmon and goat cheese also go well together. For example, you can bake persimmon slices with goat cheese. To do this, cut the persimmons into thin slices, place them on a baking sheet and spread the goat’s cheese over them. Bake the slices in the oven until the cheese has melted or, depending on the type of cheese, has slightly browned.
Sweet Persimmon Recipes:

Persimmons taste sweet. They are therefore perfect as a natural sweetener for muesli or porridge.
You can also bake a delicious fruit cake with persimmons.
Persimmons are also very suitable for jam, jelly, syrup or compote.
You can also easily prepare a vegan persimmon lassi. This is an Indian soft drink made from fruits and yoghurt.

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White Chocolate Mousse: Classic and Vegan Recipe

White chocolate mousse is a sweet and creamy dessert. You can find out here how you can prepare the fluffy dessert vegetarian and vegan.

Mousse au chocolat is not only available in dark chocolate, but also works with the white counterpart. Since it is quick to prepare but has to rest for a long time, you can prepare it particularly well. This is useful, for example, for a menu evening with a small group of friends or family.

We will show you a vegetarian recipe and a purely plant-based version for white chocolate mousse. You can add more or less sugar to both recipes, depending on your taste. A lot of sweetness comes from the white chocolate. So that the dessert is also visually convincing, you can serve it with mint and fresh fruits such as berries.

White Chocolate Mousse: Tips & Hints

We recommend using organic food for the recipe. Organic certifications such as those from Bioland or Demeter indicate that farmers have complied with certain requirements for environmental protection and animal welfare. For example, you can be sure that the products are free of chemical-synthetic pesticides. In the case of the vegetarian variant, also make sure that the eggs are not shredded.

You can also buy organic chocolate. When it comes to chocolate, you should also make sure that it is fairly traded. This ensures that human rights and fair working conditions are observed in the production chain. So pay attention to the Fairtrade seal when buying.

Tip: For the white mousse au chocolat, all the ingredients should be cold. So only take them out of the fridge just before you use them.

For the vegan version, we use aquafaba, the drained water from chickpeas from a can or jar. Alternatively, you can make your own aquafaba by skimming off the cooking water (not the soaking water!) from dried chickpeas. You can then use the chickpeas to prepare delicious dishes. For example, you can make hummus yourself, serve roasted chickpeas as a snack, or cook a chickpea curry. For example, you could make a chickpea main course and serve vegan white chocolate mousse for dessert.

White chocolate mousse: recipe

Ingredients:

2organic eggs
1 pinch(s) of salt
2 pieces of vegetarian leaf gelatine from agar-agar
100 g white chocolate
25 gsugar
1 packet(s) of vanilla sugar
200 g of whipped cream

Directions:

Separate the eggs. Beat the egg whites with a pinch of salt until stiff and place in the fridge.
Soften the gelatin sheets in cold water according to package directions.
Crush the white chocolate and melt it in a water bath. Make sure that the chocolate doesn’t get too hot, otherwise it will no longer be usable.
Add the softened gelatine leaves to the melted chocolate and stir until the two ingredients are completely combined.
Beat the egg yolk together with the sugar and vanilla sugar until fluffy.
In another bowl, whip the cream until stiff.
Mix the egg yolk and sugar mixture with the melted chocolate. Do this quickly and stir quickly.
Get the beaten egg whites out of the fridge and carefully fold them into the mixture.
Pour the white chocolate mousse into a bowl or several containers, depending on how you want to serve it. Place the mousse in the fridge for at least three hours.

White mousse au chocolat: That’s how it’s vegan

Ingredients:

140 g vegan white chocolate
240ml Aquafaba
0.5 tsp baking powder
2 tbsp sugar
1 packet(s) of vanilla sugar

Directions:

Chop the chocolate into small pieces and melt them in a water bath. Don’t let it get too hot or it will become unusable.
Drain the chickpea aquafaba and catch it in a large bowl.
Beat the aquafaba for several minutes until fluffy and quite stiff. Meanwhile, stir in the baking powder. This makes it easier to pitch. Finally, add the sugar and vanilla sugar while stirring.
Now fold the whipped aquafaba into the melted, slightly cooled chocolate.
Divide the white mousse au chocolat into small glasses or bowls and place in the fridge for at least three hours.

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Sloe Juice: Recipe and Effect of the Home Remedy

Sloe juice is fruity and healthy. It is said to have a positive effect on the immune system and on the stomach and intestines in particular. This simple recipe will show you how to make the juice yourself at home.

Sloe juice recipe: the ingredients

You should collect the sloes that you want to use for your juice after the first frost. As soon as they freeze, the bitter substances they contain break down. This gives them a fruitier, less tart taste. Alternatively, you can put fruit collected before the first frost in the freezer for a day or two before processing it.

For about one and a half liters of homemade sloe juice you need the following ingredients:

1 kg of sloes
about 1.5 liters of water
100 grams of sugar
2 tbsp lemon juice
You should also have ready:

a sieve
two saucepans
two glass bottles with caps

Prepare sloe juice: This is how it works

Preparing sloe juice is not difficult, but it is quite time-consuming. The actual work is done quickly – you still have to plan about three to four days in total until your juice is ready.

Clean and wash the sloes. Drain briefly in a colander, then transfer to a large saucepan with a lid
Boil the water in a second pot and then pour it over the sloes. Put the lid on the pot and let it sit for a day.
After 24 hours, pour the entire contents of the pot through a sieve and collect the water in a saucepan. Boil it again, pour it over the sloes and let them steep again for a day.
Repeat this process at least three times, preferably four or five times. The more often you boil the sloes, the more intense the juice will be.
On the last day, catch the sloe juice in a saucepan, add the sugar and lemon juice and let it boil until bubbling. Tip: If you like, you can season the juice with a little cinnamon. This gives it a special aroma that goes particularly well with the Christmas season.
Pour the hot sloe juice directly into clean glass bottles and seal tightly. Then store it in a cool, dark place, such as the basement. The sloe juice keeps for many months up to several years.

The health effects of sloe juice

Many naturopaths mention the positive effect that sloe juice is said to have on the body. However, it has not been scientifically proven. Sloes contain vitamin C and flavonoids as well as various tannins and bitter substances. The tannins are of particular interest. For example, they are said to have the following effects:

anti-inflammatory
diuretic
appetizing
help against bladder infections
Use for colds
Sloe juice is therefore used in natural medicine, especially for inflammation in the mouth and throat. Overall, sloes are also said to strengthen the immune system and have a positive effect on the gastrointestinal tract.

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Speculaas Cake: This Recipe Tastes Good Before and After Christmas

For the speculoos cake you can use old speculoos cookies. Even after Christmas, the creamy cake tastes irresistible. We show you a simple recipe with a vegan version.

The speculoos cake enchants with a fresh note of lemon and Christmas spices. Making speculoos yourself is very easy – so you can use your homemade speculoos cookies for the cake. Alternatively, you can use store-bought speculoos.

Tip: Use old speculaas for the cake to avoid wasting food.

In addition to the speculoos biscuits, the cake lives from the aromatic speculoos spice. Together with a little lemon and subtle sweetness, an irresistible cream is created that makes the cake special.

Serve the speculoos cake during the Advent season, on the Christmas holidays or in the following wintry weeks. Here you can find out how to do it safely.

Speculaas Cake: A simple recipe

When buying your ingredients, pay attention to organic quality. Organic seals such as Demeter, Naturland or Bioland assure products that are free from harmful substances such as synthetic chemical pesticides. This is how you protect the environment and your health. If possible, also buy products from regional production in order to avoid long transport routes with increased CO2 emissions.

Ingredients:

100 g butter
200 g speculoos
20 ml espresso
400 g vanilla yoghurt
200 g sour cream
2 tsp speculoos spice
2 ELA horn syrup
1Organic lemon: peel zest
1 tablespoon cinnamon, ground
1 handful of speculoos

Directions:

Put the butter in a small saucepan and let it melt over medium heat.
Meanwhile, crumble the speculaas biscuits into small pieces.
Mix the crumbly speculoos with the melted butter and espresso in a bowl.
Cover the bottom of the springform pan (diameter 23 centimeters) with the speculoos batter.
Tip: You don’t need to grease the base beforehand as the cookie mixture already contains butter.
Put the yoghurt and sour cream in another bowl. Mix them with the speculoos spice, the maple syrup and the zest of the lemon.
Spread the yoghurt mixture on the speculoos base and spread the cream evenly.
Place the speculaas cake in the fridge for two hours.
Decorate the speculoos cake with some cinnamon and crushed speculoos cookies before serving.

The vegan version

If you want to avoid animal products in your diet, swap out the following ingredients for a vegan alternative:

Speculatius: When buying speculoos, make sure that the biscuits are suitable for vegans.
Butter: Replace with vegan margarine or vegan butter. Coconut oil is also suitable, but changes the taste with its subtle coconut note.
Vanilla yogurt and sour cream: Instead of yogurt and sour cream, buy plant-based products like vegan yogurt. You can get a wide range of vegan alternatives to these dairy products in health food stores and well-stocked supermarkets.
You can keep the cake in the fridge for a few days. The speculoos cake tastes particularly good with hot chocolate or Christmas coffee.

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Vegan Hot Dogs: Carrot Dogs Recipe

You can easily make vegan hot dogs yourself. In this recipe, we show you how to make carrot dogs using carrots and other ingredients.

Vegan hot dogs

These Carrot Dogs consist of a carrot sausage that is cooked, marinated and fried. The bun for the vegan hot dog consists of spelled yeast dough.

You can also buy ready-made hot dog buns from the grocery store. However, home-baked rolls are usually less processed and therefore healthier. They also have lower CO2 emissions.

Tip: You can use the preparation time optimally by preparing the carrots while the yeast dough is resting.

Ingredients:

600 g spelled flour (type 630)
350 ml warm water
1 tsp salt
1 tablespoon oil 1 cube fresh yeast

Directions:

Weigh all the ingredients and put them in a bowl. Crumble the yeast into small pieces so that the yeast is evenly distributed.
Knead the yeast dough for five to seven minutes. If the dough is still sticking to your fingers, you can add a tablespoon or two of flour.
Cover the dough in the bowl with a towel and let it rise in a warm place for 45 minutes.

After the resting time, the yeast dough should have doubled in size. Knead it well again and divide it into six equal pieces. Then form the individual pieces into small oblong buns.
Then place the buns on a baking sheet and cover the whole thing again with a cloth. Now let the yeast buns rise for another 30 minutes.
Put the baking tray in the oven and turn it on at 200 degrees convection. You don’t need to preheat the oven for this recipe.
Bake the buns for 20 minutes and then let them cool. To check if the buns are done baking, you can tap the bottom. When a hollow sound is heard, they’re done.

Cook the carrot for the vegan hot dogs

Now only the vegan carrot sausages are missing so that the Carrot Dogs are ready. You can prep them while the buns are rising or baking, saving you time.

Ingredients:

6carrots
1 tbsp vegetable broth
10 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp smoked paprika
2 tbsp hot peppers
2 piece ginger (thumb size)
2 clove(s) garlic
3 tbsp oil
600 ml water
1 pack(s)Hot Dog Pickles
6 tablespoons roasted onions
3 EL mustard
4 ELKetchup

Directions:

First peel the carrots and put them in a saucepan.

Add 500 milliliters of water for each tablespoon of vegetable stock to the saucepan with the carrots. Turn on the stove and bring the water to a boil.
Cook the carrots for about 10 to 15 minutes. As a test, you can try to carefully poke a fork into the carrot. If you can stick a fork through the carrot, the carrots are done.
Drain the hot water and leave the carrots in the pot.

Cut the garlic cloves and ginger into small pieces. Now mix all the other ingredients for the marinade together.

Then pour all the ingredients over the carrots and add another 100 milliliters of water.
Leave the carrots in the spice marinade for an hour.
Then take the individual carrots out of the pot and put them in a pan.
Fry the carrots in the pan over high heat for about 10 minutes. Turn them regularly so they don’t burn.
Finally, remove the carrots from the pan.

Complete vegan hot dogs

Now you can fill and serve the vegan hot dogs. To do this, cut the buns lengthwise and top them with the cucumbers. Then place the carrot in the hot dog bun and top with homemade ketchup and mustard, if you like. Finally, sprinkle the fried onions on the finished vegan hot dog.

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Jackfruit Goulash: This Vegan Dish is a Success with this Recipe

The jackfruit goulash tastes just as hearty as its traditional counterpart – and without any meat. We show you which ingredients you can add to the plant-based alternative and present a recipe in more detail.

Jackfruit goulash is a hearty dish and goes particularly well with winter cuisine. You can also prepare vegan goulash with tofu or soy strips. The corresponding South Asian fruit is used in the jackfruit goulash. The recipe is quick to prepare and may even convince non-vegans. We will also tell you which ingredients are suitable in addition to jackfruit and what you can combine well with the goulash.

Jackfruit Goulash: Key Ingredients

For a successful jackfruit goulash, not only the aromatic taste, but also the right consistency is crucial.

Green, unripe jackfruit is particularly well suited as a meat substitute, as it is almost tasteless and the consistency is reminiscent of real pieces of meat. Buying jackfruit fresh is not that easy. You often have to be lucky to occasionally find them in well-stocked wholesale markets. Alternatively, buy canned green jackfruit. It serves the same purpose, lasts longer, and is easier to obtain.

However, jackfruit has to cover very long transport routes to get to Germany and therefore causes high CO2 emissions. Therefore, only use jackfruit occasionally in the kitchen. Local alternatives can include locally grown tofu, soy, seitan and lupine.

In addition to jackfruit, the insider tip in this recipe is the broth of sour, pickled cucumbers. The pickles give the jackfruit goulash a fine flavor that is very similar to the hearty meat goulash.

When buying your ingredients, always make sure that they come from organic farming. In this way you support sustainable agriculture that does not use chemical pesticides. You can get organic ingredients in organic shops or at the weekly market. Organic seals such as Bioland or Demeter are a good indication of sustainable purchasing.

Jackfruit goulash: recipe

Ingredients:

250 g canned jackfruit
200 g tomatoes
350 large peppers
1 piece onion
2 clove(s) garlic
4 tbsp oil
3 tablespoons tomato paste
200 mlred wine, dry
700 ml vegetable broth
2 tbsp soy sauce
60 ml gherkin stock from pickles
6 large gherkins
1 pinch(s) of salt
1 pinch(s) of pepper

Directions:

Drain the canned jackfruit in a colander. If necessary, cut the jackfruit into smaller, bite-sized pieces.
Wash the tomatoes and peppers. Cut them into small cubes. Peel onion and garlic. Finely chop the garlic and cut the onion into thin strips.
Heat two tablespoons of oil in a pan. Fry the jackfruit in it over high heat for about five minutes.
Add onion and garlic to the jackfruit. Fry them for two minutes until translucent.
Heat the other 2 tablespoons of oil in a large saucepan. Add the jackfruit and onions from the pan along with the tomato paste. Roast the ingredients in the pot for at least four minutes. Let the tomato paste roast well so that the aroma can develop.
Deglaze everything with the red wine. Add the vegetable broth, soy sauce and cucumber stock. Let the ingredients boil.


Put the tomatoes and peppers in the pot. Cook all ingredients for 20 minutes on low heat.
Cut the pickles into cubes and add them to the goulash five minutes before the end of the cooking time.
Season the finished jackfruit goulash with salt and pepper.
Serve the jackfruit goulash with fresh bread, potatoes or potato dumplings. Sprinkle some fresh parsley over the goulash as a garnish.

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Apple Punch: Delicious Recipe Without Alcohol

An apple punch warms you up from the inside after a walk on cold winter days. Because this apple punch recipe does not contain any alcohol, it is also suitable for children.

Apple punch is a fruity alternative to classic eggnog or mulled wine at Christmas time. Boiled and filled into pretty glass bottles, it also makes a good gift.

We’ll show you a simple recipe that doesn’t contain any alcohol – so it’s also perfect for Dry January. You will also learn how you can vary your apple punch.

You need these ingredients for apple punch

For two liters of apple punch you need the following ingredients:

1 liter of water
6 tsp fruit tea
2 organic oranges
5 cloves
2 sticks of cinnamon
1 liter of apple juice
Sugar or honey to taste
To cook the apple punch, you need a large saucepan with a lid.

Preparation time: 5 minutes
Cooking time: 20 minutes
Cinnamon is indispensable in the winter time. However, by the time it ends up on our shelves, it has had to travel long distances. Buy organic spices and also look for fair trade cinnamon. This is how you can support fair working conditions.

Also make sure that the other ingredients for your apple punch are organic and of regional origin. Products from the region have shorter transport routes and are therefore better for the climate.

Apple punch: the preparation

The apple punch is quick and easy to make. Follow this guide step by step:

Boil the water for the non-alcoholic apple punch in a kettle or saucepan. Put the fruit tea in a teapot and pour the boiling water over the tea. Let the tea steep for eight to ten minutes.
Wash and slice an orange. Stud the slices with some cloves as shown in the picture above. With this trick you can easily remove the cloves from the finished apple punch.
Squeeze the second orange and pour the orange juice into a large saucepan.
Add the apple juice, spices and some sugar. Stir the liquid well to dissolve the sugar.
Warm the apple juice gently, it must not boil.
Pour the finished tea through a sieve into the apple juice.
Season the apple punch with sugar or honey and stir well until the sugar has dissolved.
Heat the apple punch to just before boiling point without boiling it.
Let the apple punch stand for five to ten minutes so that the aroma can develop fully.

Apple punch: possible variations

This is how your apple punch tastes a little different:

Use two organic lemons as well. Slice one lemon and squeeze the second.
Cut an apple into small pieces and put a few pieces directly into the cup. It looks nice and the apple pieces quickly cool the apple posh down to drinking temperature.
The color of the apple punch depends on the type of tea. Use apple peel tea for a light apple punch. Fruit tea with hibiscus or rosehip gives the apple punch a reddish colour.
Add 2-3 slices of ginger root to the apple punch. The fiery taste of ginger also warms you up.
Two to three pieces of star anise add variety to the taste of your apple punch.
Try to reduce or eliminate the sugar altogether. Apple juice is naturally sweet. Alternatively, you can also cook a few raisins, as they sweeten the apple punch slightly.

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