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Elder Wine

A fermented elderberry wine made with sugar, spices, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Elder Wine

Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Elder Wine

Ingredients

Directions

Prepare the juice

  1. Boil the berries in 2 quarts of water for half an hour.

  2. Strain the liquid and mash the fruit through a fine sieve.

  3. Add ¾ pound of coarse sugar, Jamaica peppers, ginger, and cloves to the juice.

  4. Boil the mixture for 15 minutes.

  5. Transfer to a tub and let it cool to a warm temperature.

Ferment and bottle

  1. Add toast and yeast to the mixture to start fermentation.

  2. When bubbling stops, add 1 quart of brandy for every 8 gallons of wine.

  3. Seal the cask and bottle in spring or at Christmas.

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.

Photo for illustrative purposes only · Contact us to use it

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. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Clove + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together2,362 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Berries
Provide the main fruit flavour, colour and the juice that becomes the wine.
Coarse sugar
Sweetens the wine and feeds the yeast, which turns it into alcohol.
Yeast
Converts the sugars into alcohol and carbon dioxide during fermentation.
Brandy
Added after fermentation to raise the alcohol content and stabilise the wine.

The step that matters

Let the mixture cool to a warm temperature before adding yeast. Yeast is killed by very hot liquid, so the mixture must be cooled before fermentation starts. Adding brandy only after bubbling stops keeps the yeast active first.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, pepper, clove, brandy):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Nutmegfits better
  4. Gingerthe original

Fit is the average pairing score against sugar, pepper, clove, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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