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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

  1. eight quarts of water
  2. Sugar

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

  1. To every peck of fruit put eight quarts of water, let them stand ten or twelve days, stir them every day, but break the fruit as little as possible;
  2. strain it off.
  3. put three pounds and a half of sugar to every gallon, let it stand a day or two till all the sugar is dissolved, then turn it into the cask ;
  4. when it has done fermenting, bung it up closely.
  5. Gather the fruit dry, weigh, and bruise them with your hands: to every eight pounds of fruit add one gallon of water.
  6. Boil the water, pour it upon the fruit scalding hot, and let it stand two days ;
  7. 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 ;
  8. the longer it stands the better.
  9. It will keep very well a year in the cask.
  10. Afterwards bottle it off.
  11. The small damson is the best.
  12. Put a very small lump of loaf sugar into every bottle.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Spatula
  • Sieve