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.
- 1 bottle (750 mll) of an inexpensive, sweet white wine
- 1 -2 cups honey
- 1 tbs. each cinnamon, galingale (or substitute ginger), & cardamom
- 1 tsp. white pepper
Bring the wine and honey to a boil;
reduce heat & skim off the scum as it rises.
Taste for sweetness; add honey as necessary.
Remove from heat, stir in spices, and allow to sit covered for 24 hours.
After sitting, the spices will create a thick residue which will settle to the bottom.
Using a ladle, pass the wine into another container through a strainer lined with 2 or 3 layers of cheesecloth to remove the spices, being careful to leave as much of the spice residue in the pot as possible.
Make at least 1 month before serving.
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.