Title: Spiced Red Wine (Scottish Medieval)
Categories: Uk Medieval Alcohol Herb
Yield: 10 Glasses

		** British Measurements **
3	pt	Dry red wine
8	oz	Caster sugar
1	oz	Ground ginger
1/4	oz	Ground cinnamon
1/4	oz	Ground cloves

Heat the wine gently with the sugar until it has dissolved, stirring frequently. Mix in the spices, then allow to stand for 24 hours, stirring occasionally, then strain through a jelly bag or a double layer of muslin into a jug or large bowl.

Pour back into the wine bottle and recork until needed.

Makes about 10 to 12 glasses. ** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE::

Ipocras (dated from 1686 AD)

"Take a galon of claret or white wine and put there in 4 ounces of ginger, an ounce and half of nutmeg, of cloves, an quarter of Sugar, 4 pound. Let all this stand together in a pot at least twelve hours, then take it and put it in a clere bage made for the purpose so that the wine may come with good coller from the wine."

Historical note: Hippocras, a rich sweetened and spiced wine drunk after meals, was still in vogue during the 17th century.

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