Recipe for Spiced Red Wine (scottish Medieval)

Instructions:
Heat the wine gently with the sugar until it has dissolved, stirring frequently.
Mix in the spices, then allow to stand for 24 hours, stirring occasionally, then strain through a jelly bag or a double layer of muslin into a jug or large bowl.
Pour back into the wine bottle and recork until needed.
Makes about 10 to 12 glasses.
** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE:: Ipocras (dated from 1686 AD) ""Take a galon of claret or white wine and put there in 4 ounces of ginger, an ounce and half of nutmeg, of cloves, an quarter of Sugar, 4 pound.
Let all this stand together in a pot at least twelve hours, then take it and put it in a clere bage made for the purpose so that the wine may come with good coller from the wine.
" Historical note: Hippocras, a rich sweetened and spiced wine drunk after meals, was still in vogue during the 17th century.

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