Dandelion Wine - cooking recipe

Ingredients

1 qt. dandelion blossoms (stems removed)
4 qt. water
1 pkg. dry yeast
1/2 c. warm water
1 lb. seedless raisins
6 c. sugar (3 lb.)
1 lemon (skin left on)
1 orange (skin left on)
1 c. rum

Preparation

Place dandelion blossoms and 4 quarts water in kettle or Dutch oven; boil 30 minutes.
Strain to remove blossoms, then strain through cheesecloth into a large stone or glass jar.
Let stand until cool, then dissolve yeast in 1/2 cup warm water.
Add yeast mixture, raisins, sugar, lemon and orange, cut in small pieces, to dandelion liquid.
Let stand for 2 weeks, stirring each day. Strain through cheesecloth several times until clear.
Add the rum.
Pour into 3 clean wine bottles; seal with cork or screw cap. Makes 3 bottles.