Spiced Red Wine (Ypocras)
Description
This method of making spiced wine is known to have existed as far back as the 1300s. You can use it for mulled wine, though it isn't cooked, or you can enjoy sipping it as you sit by the fire on a dark, stormy winter evening. This is based on a recipe by Anne Willan, from Genius Cooking.
Ingredients
Instructions
Prepare the mixture
In a non-reactive bowl, mix all the spices and sugar. Add the wine and mix it in well. Check it after ten minutes, to make sure it's all mixed well, and stir some more if the sugar hasn't dissolved completely. Pour this mixture into a half gallon mason jar (or other large jar), cover tightly, and let sit on the counter for two days.
Filtering and Adjusting
Filter out the solids through a coffee filter. Taste the wine to see if you want to adjust the flavors or add sugar. You can now store it in its original bottle, as long as you have a cork. Store it at room temperature and drink it within a month.
