Damson Wine
No ratings yet
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Gather the fruit dry, weigh and bruise them with your hands: put them into an earthen stein with a faucet, and a wad of straw before the faucet : 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;
- then draw it off, put it into a clean cask, and to every gallon of liquor add two pounds and a half of good sugar : fill the cask ;
- 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.
- Put a very small lump of loaf sugar into every bottle.
Plating
Cookware for this recipe
-
Saucepan