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Raisin Wine with Cyder

A wine made by fermenting raisins in cider and adding brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Raisin and brandy are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,768 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raisin Wine with Cyder

Ingredients

Directions

Prepare

  1. Place the raisins in a cask.

  2. Pour the cider over the raisins and stir well for 2-3 days.

Age and finish

  1. Stop the cask and let it stand for 6 months.

  2. Rack the mixture into another cask that it will fill.

  3. Add the gallon of brandy to the new cask.

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 + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 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

Malaga raisins
Provide the sugar and fruit flavour that the wine is built from.
Cider (in the method)
Dissolves sugars from the raisins and provides the liquid base for fermentation.
Brandy
Raises the alcohol content and stabilises the finished wine.

The step that matters

Stop the cask and let it stand for 6 months. Sealing the cask keeps air out while the mixture ages. Air exposure can let spoilage microbes or oxidation affect flavour, so the cask should be kept airtight during the long rest.

“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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