Wine, Currant
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
- three pounds of brown sugar
- one quart of water
- Wine
- a quart of good French brandy
- a gallon of the strained liquor
- Currants
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Method
Chef Wood
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- Gather perfectly ripe currants with the stems on, mash them well with the hand, and add to each gallon of currants one quart of water.
- Strain through a strong muslin cloth or hair sifter and add three pounds of brown sugar to a gallon of the strained liquor.
- Put in a clean cask or demijohn and put in the cork or bung lightly.
- Set it in a moderately warm place and after it has fermented make the bung or cork tight.
- About the last of October or first of November pour or draw the wine off carefully, and to five gallons put a quart of good French brandy.
- Bottle the wine, cork and seal the bottles and set them away in a dry cellar.
Plating
Cookware for this recipe
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Sieve