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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 13 ingredients

  1. 3 pints of fruit
  2. 4 gallons of wine
  3. Spirit
  4. Vinegar
  5. a gallon of the best brandy
  6. Currant
  7. 1 quart of water
  8. 1 lb. of sugar
  9. Must
  10. Raisins
  11. White currants
  12. 33 Ibs. of moist sugar
  13. Cider
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).

Method

  1. Put 2 ewt.
  2. of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider that is not rough;
  3. stir it well 2 or 3 days;
  4. stop it, and let it stand 6 months;
  5. then rack into a cask that it will fill, and put in a gallon of the best brandy.
  6. If raisin wine be much used, it would answer well to keep a cask always for it, and bottle off 1 year’s wine just in time to make the rest, which, allowing the 6 months of infusion, would make the wine to be 18 months old.
  7. In cider counties this way is very economical ;
  8. and, even if not thought strong enough, the addition of another + cwt.
  9. of raisins would be sufficient, and the wine would still be very cheap.
  10. When the raisins are pressed through a horsehair bag, they will either produce a good spirit by distillation (for which purpose they must be very little pressed) ;
  11. or they will make excellent vinegar.
  12. The stalks, being very acid, should be picked out, and may be thrown into any cask of vinegar that is being made.
  13. CURRANT WINE —E.
  14. R.
  15. 830.—To each gallon of juice put 2 of water and 33 Ibs.
  16. of moist sugar.
  17. When it has been in the cask about a fortnight, put a bottle of brandy to every 4 gallons of wine, and, when it has quite done hissing, bung it down close.
  18. Or :—To every 3 pints of fruit, carefully cleared from any that is mouldy or bad, put 1 quart of water;
  19. bruise the former.
  20. In 24 hours strain the liquor, and put to every quart 1 lb.
  21. of sugar, of good middling quality of Lisbon.
  22. If for white currants use lump-sugar.
  23. It is best to put the fruit, &e., in a large pan;
  24. and when in 8 or 4 days the scum rises, take that off before the liquor is put into the barrel.
  25. Those who make from their own gardens may not have sufficient to fill the barrel at once: the wine will not be hurt if made in the pan in the above proportions, and added as the fruit ripens, and can be gathered in dry weather.
  26. Keep an account of what is put in each time.

Plating

Cookware for this recipe

  • Wooden spoon
  • Sieve