Make Ahead
Anne Willan's Ypocras (Spiced Red Wine)
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14 Reviews
Danielle V.
December 22, 2015
I've been making my mother-in-law's Swedish glügg for years and just substituted honey for sugar for the first time. I will never use sugar again!
sadenis
December 22, 2015
How much honey per cup of sugar? Is glügg cooked? Did you use raw honey? I would worry about using raw honey in the Ypocras since it may stay for a month in the bottle after making it.
Danielle V.
December 22, 2015
I sweetened it to taste, so probably less than a one to one ratio. I store honey at room temp without any problems, so I see no reason that it would be a problem in this recipe. Glügg is served warm.
sadenis
December 21, 2015
Mine became slimy on the second day of sitting. I have since read elsewhere that finely ground cinnamon powder reacts with the alcohol and makes the unappealing slime. I will try again, because it was yummy, and crush my brown spices leaving them coarse.
mhgoblue
December 9, 2015
This is delicious! I had grains of paradise but subbed nutmeg for mace. It's sweet and spicy and wonderful. I could see Ypocras becoming an annual holiday treat. Thank you for the recipe!
Lynn M.
November 22, 2015
So excited about this recipe! But need help. After following the exact recipe and following two days of letting the wine sit, the sugar hasn't dissolved resulting in a soupy like liquid. Is there anyway to resolve this? Did I pour the wine in too quickly so not to let the spices/sugar absorb the liquid? Would so greatly appreciate some counsel. Thanks!
Kristen M.
December 1, 2015
I'm sorry I missed this—did either of you use coarser brown sugars or organic sugar? I wonder if they dissolve less easily than standard brown sugar. But most importantly, how did it taste?
Lynn M.
December 3, 2015
Thanks Kristen! I used regular brown sugar. After straining twice more, the wine came together a bit better but was a bit syrupy - interesting taste, guests enjoyed adding to sparkling wine. Not sure I'll make again. But love Food52!!
Tiredsillys
February 25, 2013
Pepper corns or cracked black pepper?
Kristen M.
February 26, 2013
Anne Willan suggested substituting an equal amount of freshly ground black pepper if you can't find grains of paradise. I'll update the recipe -- thank you for asking!
Kitchen B.
February 20, 2013
I think it would make a wonderful base for soaking fruits...for a fruitcake! I like it.
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