Last year I acquired this interesting book published in 1972. Doesn’t the cover picture just give the date away! Over the next few months I will be including a selection of recipes from this book.
Dried Apricot and Raisin Wine
12 oz dried apricots 1 lb raisins
1 gallon water
2½ lb sugar
1 tsp pectic enzyme Nutrient
All purpose or sauternes yeast
Soak apricots and raisins in some of the water for 8 hours. Chop the fruit and pour over the water, boiling. Add the sugar and stir to dissolve. Allow
to cool, add the pectic enzyme. Put in a warm place for a day, strain the liquor into a demijohn and add the nutrient and yeast. Leave to ferment in the usual way.
Note: Makes a sweet wine.