A medieval spiced wine that was popular way up until the 1800's. This simple version of the recipe is really easy to make and quite tasty. Recipe from 1577
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 hours 10 minutes
to taste - other recipes shows about 100 g
It is a good idea to heat a cup of wine with the sugar to dissolve it. Mix it with the rest of the mix.
Mix the spices and the wine.
Let it sit (over night)
Strain the spices out of the wine
Bottle the wine. The wine is drinkable right away, but I think it taste better a few days after it is bottled, as the taste becomes rounded and less sharp.
The wine keeps well in a closed bottle.
Use whole cinnamon sticks. You can bash them up a little bit. I use fresh galanga and ginger, but it should properly really be dried roots - as a danish doctor would properly not be able to get a hold of the fresh roots. Good East Asian stores tend to have galanga,