Sherry of Raisins

Ingredients

• a quart of soft, boiled water
• a pound of raisins
• three pounds of loaf sugar
• the juice of six oranges

Method

1. 1

   Add raisins to water, letting stand four weeks, stirring often.

2. 2

   Strain liquor from the raisins and place it in a sealed jug.

3. 3

   In a month rack it off, being careful not to disturb the sediment.

4. 4

   To each five gallons allow the juice of six oranges and the rind (which should have stood twenty-four hours in a quart of brandy).

5. 5

   Stir in also sugar for this quantity and mix well, placing in a cask and bottling in four months.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.

SHERRY OF RAISINS To each quart of soft, boiled water, when cool, add a pound of raisins chopped, letting stand four weeks, stirring often. Strain liquor from the raisins and place it in a sealed: jug. In a month rack it off, being careful not to disturb the sediment. To each five gallons allow the juice of six oranges and the rind (which should have stood twenty-four hours in a quart of brandy). Stir in also three pounds of loaf sugar

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