Clarrey, 14th Century Spice Mix for Wine

Clarrey is a delicious medieval spiced wine, normally made with white wine. It is mentioned (as claree) in Chaucer’s Canterbury Tales.  This particular recipe comes from the Forme of Cury, dating to the 1390s. Try it hot or cold.  

Method:

1. Place one of the spice bags in a saucepan and add a bottle of sweet white (or red) wine.  
2. Add 170g of clear/runny honey. 
3. Bring the mixture slowly almost to the boil, occasionally stirring gently. 
4. Allow the mixture to cool for a few minutes, or several hours before removing the spice bag. 
5. Reheat the Clarrey before serving. 
6. The Clarrey can be served hot or cold. It improves with bottling for a few days or weeks. A sediment of spices will sink to the bottom of the Clarrey.

Ingredients: Galingale, Cinnamon, Grains of Paradise, Pepper.

Allergy advice: For allergens, if present, including cereals containing gluten, see ingredients in BOLD. Made in an environment that uses nuts & mustard.

Ingredients minimum weight: 70g