Cherry Wine

Ingredients

• To every gallon of brandy
• 4 lbs. of red cherries
• 2 lbs. of black
• 1 quart of raspberries
• a stick of cinnamon
• a few cloves
• a little orange peel
• 1 lb. of fine loaf sugar

Method

1. 1

   Put the cherries and raspberries into a barrel with the spices and sugar.

2. 2

   Stop it closely for a month, then bottle it.

3. 3

   It will be fit to drink in five or six weeks.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 143. The excerpt below is the record exactly as published.

To every gallon of brandy put 4 lbs. of red cherries, 2 lbs. of black, 1 quart of raspberries, with a few cloves, a stick of cinnamon a little orange peel ; closely stop for a month in a barrel ; bottle off as before. CHERRY JAM.— Pick and stone 4 lbs. of May-duke cherries ; press them through a sieve ; then boil together half a pint of red currant or raspberry juice, and Jf lb. of white sugar, put the cherries into, them while boiling ; add 1 lb. of fine white sugar. Boil quickly 35 minutes, jar, and cover well. CHERRY JELLY.— Cherries, 5 lbs. ; stone them ; red currants, a lbs. ; strain them, that the liquor may be clear ; add two pounds of sifted loaf- sugar ; and 2 ozs. of isinglass. CHERRY MARMALADE.— Take some very ripe cherries, cut off the stalks, and take out the stones ; crush them, and boil them well ; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins ; put it again upon the fire to dry ; when reduced to half, weigh it, and add an equal weight of sugar ; boil again ; and when it threads between the fingers, it is finished. CHERRY PIE.— Having made a good crust, lay a little of it around the sides of your dish, and throw sugar at the bottom. Then lay in your fruit, and some sugar at the top. A few red currants put along with the cherries make an agreeable addition. Put on the lid ; bake in a slack oven. CHERRY PUDDING.— Make a paste of flour, beef suet chopped small, and water. Butter a basin, and line with paste. Put in the cherries and sugar ; cover with crust, tie in a cloth, boil 1 % hours. t CHERRY WINE.— Pick and press out the juice of good cherries, White or Black Hearts, or May Dukes, CHE 120 CHE without breaking the stones. (This wine is much improved by adding rasps, and red currants, an addition of black currants causes it to resemble port). To every gallon put a lbs. of fine loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.