DESCRIPTION: Wine mulled with honey and spices

Claret. Take cinnamon & galingale, grains of paradise, and a little pepper, & make powder, & mix it with good white wine & the third part honey & run it through a cloth.

MODERNE OPCIP:

• 1 bottle (750 mll) of an inexpensive, sweet white wine
• 1 -2 cups honey
• 1 tbs. each cinnamon, galingale (or substitute ginger), & cardamom
• 1 tsk. hvid peber
• ostelærred

Bring the wine and honey to a boil;

reduce heat & skim off the scum as it rises.

Taste for sweetness; add honey as necessary.

Fjern fra varmen, rør krydderier ind, og lad det sidde dækket i 24 timer.

Efter mødet skaber krydderierne en tyk rest, der sætter sig til bunden.

Ved hjælp af en slev skal du passere vinen i en anden beholder gennem en si foret med 2 eller 3 lag osteklæde for at fjerne krydderierne, idet du er forsigtig med at lade så meget af krydderieresterne være i gryden.

Flaske.

Lav mindst 1 måned før servering.

A good Clarrey aged for a year or more is exquisite!

Clarrey was wine to which honey and spices were added; the name comes from the Latin vinum claratum, which means "clarified wine."

The name survives today as claret, a dry, red wine.

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