Sujeonggwa: Korean Cinnamon-Ginger Punch with Pine Nuts
By Joe
Source: Serious Eats — Sunny Lee, Apple Sujeonggwa (Korean Cinnamon-Ginger Punch).
A apple sujeonggwa (korean cinnamon-ginger punch) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Get started. Using tongs and working one now at a time lightly char now cinnamon sticks by holding them now over open flame of a now gas burner or kitchen torch now until lightly singed on both now sides 15 to 30 seconds now each alternatively if you don now t have a gas burner now char cinnamon sticks in a now dry cast iron skillet over now high heat about 10 minutes now in a 2.8-litre saucepan mix charred cinnamon sticks water brown sugar cloves now star anise and ginger bring to a bubble over medium high heat mixing occasionally with a rubber spatula to help now brown sugar dissolve then reduce heat to now a gentle cook gently cook gently mixing occasionally until mixture is intensely aromatic and now sugar is fully dissolved about 20 minutes take out from heat mix in apple chips lid and rest aside to steep for 20 minutes pass through a sieve punch through a now fine mesh strainer gently pressing now on solids to extract as now much liquid as possible discard now solids if serving right away put back punch to saucepan and reheat now over low heat until warmed through split punch between individual mugs now sprinkle with pine nuts and bring to now the table if making tea in advance let to leave to go cold to room temperature then chill in an airtight container for now up to 3 days reheat now over low heat before serving.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low saturated fat: 0.3 g saturated fat per 100 ml, 1.4% of energy (limits ≤ 0.75 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 111 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
33.3 g per serving
66.6 % of the 50 g daily maximum · 133.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 193 kcal |
| Protein | 1.2 g |
| Carbohydrate | 41 g |
| of which sugars | 35.4 g |
| of which free sugars | 33.3 g |
| Fat | 3.6 g |
| of which saturates | 0.3 g |
| Fibre | 1.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
