Clarrey is made by adding wine to honey and spices; the name comes from the Latin vinum claratum, which means ‘clarified wine’. The name survives today as ‘claret’, a dry, red wine. This Clarrey recipe comes from the 14th century collection of recipes, The Forme of Cury, written in the 1390s. Clarrey - or "claree" - is mentioned by Chaucer in both the Knight's Tale and the Merchant's Tale. “He drynketh yppocras, claree, and vernage (sweet Italian wine), Of spices hoote, to encressen his corage” (Chaucer, Canterbury Tales). Try it hot or cold.
14th Century Clarrey (Spice Mix for Wine)
(each spice bag makes 750ml):
1. Place one of the spice bags in a saucepan and add a bottle of sweet white (or red) wine.
2. Bring the wine slowly almost to the boil, occasionally stirring gently.
3. Allow the wine to cool for a few minutes, or up to 24 hours, allowing the spices to infuse with the wine.
4. Remove the spice bag, and pour in 170-340g of clear honey.
5. Return the mixture to the heat and bring back to just below boiling. Remove from the heat and serve.
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.