SC - Mulling spices
Robin Carroll-Mann
harper at idt.net
Mon Jan 10 18:06:18 PST 2000
I don't remember if I've posted the recipe for clarea here. It's from de
Nola (1529). Here's the essence of it: to one "azumbre" (approx. 2
liters) of white wine add one pound of honey and one ounce of a spice
mix in the following proportions: 3 parts cinnamon, 2 parts cloves, 1 part
ginger. Mix well, strain through a sleeve enough times until the wine
comes through clear.
The non-alcoholic version of clarea calls for one azumbre of water, 4
ounces of honey, and the same spices. Bring the water and honey to a
boil, remove from heat; add spices and proceed as above.
Note: made with cassia, these proportions/quantities give the clarea an
obnoxiously overwhelming cinnamon flavor. I have not had a chance to
try it with true cinnamon.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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