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Cranberry Wine

A historical recipe from Common Sense in the Household, by Marion Harland (1880).

A historical recipe

Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.

Source and licence

From Common Sense in the Household, by Marion Harland (1880). Digitised by Project Gutenberg, eBook #48804 (https://www.gutenberg.org/ebooks/48804). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Mash ripe berries to a pulp;
  2. put into a stone jar.
  3. Add 1 quart of water to 2 quarts of berries.
  4. Stir well and let it stand two days.
  5. Strain through a double flannel bag;
  6. mash a second supply of berries, equal in quantity to the first, and cover with this liquid.
  7. Steep two days more;
  8. strain;
  9. add 1 lb.
  10. sugar for 3 quarts of liquor, and boil five minutes.
  11. Let it ferment in lightly covered jars;
  12. rack off and bottle.
  13. This is said to be very good for scrofula.