Currant Wine
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Take four gallons of currants, not too ripe, and strip them into an earthen steen with a cover to it ;
- then take two gallons and a half of water, and five pounds and a half of sugar ;
- boil the sugar and water together, and skim it well ;
- then pour it boiling on the currants, and let it stand forty-eight hours ;
- afterwards strain it through a flannel bag into the vessel again, and let it stand a fortnight to settle : then bottle it off.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Sieve