If you haven’t figured it out by now—cranberries are good for you, in a number of different ways. If that doesn’t convince you to make this recipe, just take a sip!

Ingredients:

2 qts Juice

2 wts Water

1 ¾ lb Sugar

2 ½ tsp Pectic Enzyme

½  tsp Energizer

1 Campden, crush

1 pkg Wine Yeast

Starting S.G. 1.095-1.100

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Select only well-ripened but sound fruit. Wash and place fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor.
2. Keep all pulp in bag (add chopped raisins, if used), tie top and place in primary. If using juice all this work is already done.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
6. When ferment reaches S.G. of 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Cranberry (Vaccinum L.) is related to the blueberry group. The commercial variety American or Large Cranberry (V. macrocarpum) yield 3/8”-3/4” round, red fruit. They require a stream with some marsh suitable for a bog—for flooding but quick emptying. Unless you can find these wild, seek them in the store. Lingonberry is a wild variety.

Tags: cranapple, cranberry, wine

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