Damson 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.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 2 ingredients
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.
Method
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- Gather the fruit dry, weigh them, and bruise them with your hands : put them into an earthen pot with a fauset, having 19 3 x a wad of straw before the fauset ;
- and to every eight pounds of fruit add one gallon of water.
- Boil the water;
- then pour it upon your fruit scalding hot, and let it stand two days ;
- afterwards draw it off, and put it into a clean cask, and to every gallon of liquor add two pounds and a half of sugar : let the cask be full, and the longer it stands the better.
- It will keep very well a year in the cask ;
- afterwards bottle it off.
- The small damson is the best.
- If you put a small lump of loaf-sugar into every bottle it will be much improved.
Plating
Cookware for this recipe
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Saucepan