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 3 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 damsons on a dry day, weigh them, and then bruise them ;
- put them into a steen that has a cock in it, and to every eight pounds of fruit put a gallon of water.
- Boil the water, skim it, and put it scalding hot to the fruit.
- Let it stand two days, then draw it off, and put it into a vessel, and to every gallon of liquor put two pounds and a half of fine sugar : fill up the vessel, and stop it close, and the longer it stands the better.
- Keep it twelve months in the vessel, and then bottle it, putting a lump of sugar into every bottle.
- The small damson is the best for this purpose.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon