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Raisin Wine with Cider

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. Sugar
  2. Spirit
  3. Currant
  4. Water
  5. four gallons of wine
  6. a quart of brandy
  7. Raisins
  8. a gallon of the best brandy
  9. Must
  10. Cider
  11. Vinegar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raisin High in potassium · High in copper · Source of iron

    High in potassium · 825 mg per 100 g, 41% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    High in copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of iron · 2.6 mg per 100 g, 19% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Raisins, seeded”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put two hundredweight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider that is not rough ;
  2. stir it well two or three days ;
  3. stop it, and let it stand six months : then rack into a cask that it will fill, and put in a gallon of the best brandy.
  4. If raisin wine be much used, it would answer well to keep a cask always for it, and bottle off one year’s wine just in time to make the next, which, allowing the six months of infusion, would make the wine to be eighteen months old.
  5. In cider counties this way is very economical;
  6. and, even if not thought strong enough, the addition of another quarter of a hundred of raisins would be sufficient, and the wine would still be very cheap.
  7. When the raisins are pressed through a horse-hair bag, they will either produce a good spirit by distillation, and must be sent to a chemist who will do it (but if for that purpose they must be very little pressed) ;
  8. or they will make excellent vinegar.
  9. The stalks should be picked out for the above, and may be thrown into any cask of vinegar that is making, being very acid.
  10. Raisin Wine without Cider.
  11. On four hundredweight of Malagas pour one hogshead of spring water, stir well daily for fourteen days, then squeeze the raisins in a horse-hair bag in a press, and tun the liquor;
  12. when it ceases to hiss, stop it close.
  13. In six months rack it off into another cask, or into a barrel, with toast and yest to work, which there is more difficulty to make it do than most other liquors.
  14. When it ceases to hiss, put a quart of brandy to eight gallons, and stop up.
  15. Bottle in the spring or at Christmas.
  16. The liquor must be in a warm place to make it work.
  17. [CH.
  18. XXII.
  19. Currant Wine.
  20. — E.
  21. R.
  22. To each gallon of juice put two of water and three pounds and a half of moist sugar.
  23. When it has been in the cask about a fortnight, put a bottle ol brandy to every four gallons of wine, and, when it has quite done hissing, bung it down close.

Plating

Cookware for this recipe

  • Chef's knife
  • Wooden spoon