Anne willan's ypocras (spiced red wine)
Alcoholic beverages
In this variation on a technique from the 1300s, mulled wine gets the sangria treatment -- and stops simmering the booze away. In addition to sipping the sweet, spiced red wine, Anne Willan suggests, "Ypocras, diluted with an equal amount of water, is perfect for poaching whole pears or peaches, and a teaspoon of Ypocras in a glass of sparkling white wine makes an unusual Kir." Recipe adapted slightly from <strong><a href="http://www.amazon.com/Cookbook-Library-Centuries-Writers-California/dp/0520244001?tag=food52.20">The Cookbook Library</a></strong> (University of California Press, 2012).
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