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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 4 ingredients

  1. one pint of brandy
  2. Currants
  3. Sugar
  4. three pints of water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Method

  1. Let your currants be ripe, mesh them with your hands, and to every quart of pulp add three pints of water.
  2. Mix them well together, and let them stand till they have done fermenting, then strain them through a bair-sieve, and to every gallon put three pounds (or more) of moist sugar.
  3. When the sugar is perfectly melted, put the liquor in a cask with a little dissolved isinglass.
  4. To every ten gallons, add one pint of brandy;
  5. bung it up, and let it remain one year, then bottle it.
  6. Note — Half a pound "more sugar to every gallon would be a great improvement.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve