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Drink

Huckleberry Wine

A beverage made by boiling huckleberries with water and canning the juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Huckleberry Wine

Ingredients

Directions

Prepare

  1. Sort through the huckleberries, discarding any green or soft ones.

  2. Place the berries in a granite stew pan and add 1 cup of water.

  3. Cook on the stove, stirring frequently, until they just start to boil.

Extract and can

  1. Remove from heat and pour the mixture into a jelly bag to drain the juice.

  2. Heat the juice to boiling point and can it without sweetening.

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

What each ingredient does

Huckleberries
Provide the flavour and natural juice that becomes the wine base.
Water
Helps the berries soften and release their juice during the initial cooking.

The step that matters

Cook the berries only until they just start to boil. Overcooking breaks down the berries and can pull bitter, cloudy compounds from the skins and seeds into the juice, while stirring keeps them from scorching on the bottom of the pan.

“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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