Cranberry Wine
Embrace the flavors of the season with this homemade cranberry wine. Bursting with the tartness of cranberries and the sweetness of raisins, this wine is perfect for celebrations or cozy evenings. With simple ingredients and a touch of patience, you'll create a vibrant and aromatic beverage that pairs beautifully with holiday meals.
ingredients
- 2 lbs cranberries, fresh or frozen
- 1 lb raisins
- 3 lbs granulated sugar (about 6 cups)
- 1 Campden tablet
- 1 tsp nutrients
- 4 tsp pectic enzyme
- 1/4 tsp acid blend
- 1 packet wine yeast
- Water
steps
- 1.
Rinse the cranberries thoroughly and crush them to release their juices. If using frozen cranberries, thaw them first.
- 2.
In a large pot, combine the crushed cranberries, raisins, and 2 gallons of water. Bring to a gentle boil, then simmer for 10 minutes.
- 3.
Remove the pot from heat and let it cool to room temperature.
- 4.
Once cooled, add the Campden tablet (crushed) to sanitize the mixture. Stir well.
- 5.
After 24 hours, stir in the nutrients, pectic enzyme, acid blend, and granulated sugar until dissolved.
- 6.
Sprinkle the packet of wine yeast on top of the mixture without stirring, and cover the pot with a clean cloth.
- 7.
Let the mixture ferment in a dark, warm place for about 5 to 7 days, stirring daily.
- 8.
Once fermentation appears to slow down (bubbles lessen), strain the liquid into a sanitized fermentation vessel, leaving solids behind.
- 9.
Siphon the wine into clean bottles, sealing them with corks.
- 10.
Let the wine age in a cool, dark place for at least 3 months before tasting, though longer aging will enhance its flavors.
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