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To Malce Raisin

A raisin wine made by soaking raisins, extracting juice, fermenting, and aging.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Malce Raisin

Ingredients

Directions

Prepare the juice

  1. Remove stalks and defective fruit from the raisins.

  2. Chop the raisins into small bits.

  3. Soak the chopped raisins in 3 gallons of hot water for 12 hours.

  4. Strain the mixture through a cloth or canvas bag to extract the juice.

  5. Soak the remaining raisin marc in 2 gallons of hot water for another 12 hours.

  6. Press out the juice from the marc.

  7. Combine the two juices.

  8. Add 3 pounds of white sugar.

Ferment and age

  1. Transfer the mixture to a fermentation vessel.

  2. Cover the vessel with a blanket.

  3. Rack the wine into a clean cask after the first fermentation.

  4. Let the wine undergo slow fermentation for 3 months.

  5. Rack the wine into another cask after 3 months.

  6. Let the wine age for about 12 months before bottling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raisins
Provide the sugars and flavor that the fermentation turns into wine.
White sugar
Adds sweetness and extra fuel for the yeast during fermentation.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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