Recipe: Clarrey a drink from 14th Century England

Posted by Hedi Schreiber on

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
  • cheesecloth

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.

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