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Drink

Clary Wine

A fermented beverage made from Malaga raisins, water, and clary tops, steeped and aged for several weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Clary Wine

Ingredients

Directions

Prepare

  1. Chop the raisins finely.

  2. Place them in a tub and add 1 quart of water for each pound of raisins.

  3. Let the mixture steep for 10 to 11 days, stirring twice daily and keeping it covered.

Ferment and bottle

  1. Drain the mixture and transfer it to a vessel.

  2. Add the clary tops when the mixture is in bloom.

  3. Seal the vessel and let it sit for 6 weeks.

  4. Bottle the wine, which will be ready to drink in 2 to 3 months.

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

Malaga raisins
Provide the sugar that yeast ferments into alcohol, and the main body of the wine.
Water
Dissolves the raisin sugars and sets the liquid volume for steeping and fermentation.
Clary tops
Add aromatic flavour to the wine 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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