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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 1 ingredient

  1. a quart of brandy

Method

  1. GATHER your fruit on a fine dry day, and when they are quite ripe.
  2. Strip them from the ftaiks, put them into a large pan, and bruife them with a wooden peftle.
  3. Let them lay twenty-four hours to foment, then run the liquor through a hair fieve, but do not let your hands touch it.
  4. To every gallon of liquor put two pound and a half of white fugar, ftir it well together, and put it into your veffel.
  5. To every fix gallons put in a quart of brandy, and let it ftand fix weeks.
  6. If it is then fine, bottle it ;
  7. but if not, draw it off as clear as you can into another veffel, or large bottles, and in a fortnight put it into fmaller bottles, cork them clofe, and let it by for ufe.

Plating