Medieval times were filled with wine, women and song, and spiced apple juice was a popular beverage at midwinter feasts held at the very best medieval banqueting halls. The original recipe for this warming drink called for a basket of slightly mouldy medieval apples, as well as ambergris and musk which come from the sperm whale and musk ox. Jackie French recently showed us how to make a modern version of the genuine medieval spiced apple juice with ingredients that are more readily available today.
Recipe
Ingredients:
- 8 cups of apple juice
- 4 whole cloves
- 2 oranges, sliced
- 2 lemons, sliced
- cinnamon stick (or substitute ground cinnamon)
Method:
- Pour apple juice into a saucepan.
- Add cloves, sliced oranges and lemons to the liquid in the saucepan, as well as the cinnamon stick. Note: You can substitute a quarter of a teaspoon of ground cinnamon but Jackie prefers using a cinnamon stick as it keeps the juice looking clear.
- Heat the liquid for 10 minutes without boiling and then serve it while hot. If you’re not going to drink it for an hour or more, strain the liquid first so that it doesn’t become bitter.
This warming winter drink is non-alcoholic and has a good medieval feasting tang to it. Why not try it at your next Yuletide feast or midwinter function?
Further information
For more of Jackie’s hints, ideas and recipes consult Jackie French’s recently released Growing Flowers Naturally, (Aird books, 1997) rrp. $24.95 or other books by Jackie French, The Chook Book, (Aird Books, rrp. $12.95) or Backyard Self-Sufficiency, (Aird Books, rrp. $16.95).