A medieval spiced wine that was popular way up until the 1800's. This version has a huge variety of spices and a very complex flavour. Recipe from 1577
Course
Drinks and beverages
Cuisine
Historical cooking, Medieval, Renaissance
Prep Time10minutes
Cook Time5minutes
Total Time12hours15minutes
Servings1bottle
Ingredients
16teaspoonscinnamon58g
1,5teaspoonscardamom4g
1,5teaspoonsCubeb pepperPiper cubeba, 4g
1,5teaspoonsnutmeg4g
1,5teaspoonscloves4g
4teaspoonsgalangal10g
4teaspoonsgrains of paradiseAframomum melegueta, 10g
8teaspoonsginger30g
160gramssugar180 ml
1bottlered wine
Instructions
Mix the spices and the wine
Heat a bit of the wine and dissolve the sugar in the hot wine. Mix that into the rest of the wine.
Let it sit (over night)
Strain the spices out of the wine
Bottled it should keep well
Recipe Notes
Source: “Lægebog : I-VI” af Henrik Smith (1495-1563), 1577