In a saucepan, combine cherry juice and sufficient water to make 1 cup liquid.
Add cinnamon stick and bring to boil.
Pour over gelatin and stir until dissolved.
Add lemon juice and cherry wine.
Place in refrigerator and chill until jelly-like consistency.
Remove cinnamon stick and fold in cherries, mandarin oranges and almonds.
Grease 8 (4 ounce) molds or cups.
Serves 8.
Tools and Materials:
5-gallon brining container (tub, stockpot, or
x4 or paddle.
3; 5 gallon food grade utility bucket.
alve cherries; reserve juice for Cherry Glaze.
In a large
Dip the rim of a tall glass in lime juice then sugar. Pour the cherry juice and wine into the glass and serve decorated with cocktail cherries and mint leaves.
Crush berries.
Place in a large stoneware crock.
Cook with boiling water.
Cover with lid on crock.
Let set for 3 days.
At end of the 3rd day, strain the juice and discard the pulp.
Add sugar to juice.
Stir to mix well.
Place juice in an air-locked container for 3 months (5 gallon glass carkoy).
Bottle the wine and place in your wine cellar or have a cheese and wine party for 50 friends.
ook the honey, cherries, vinegar, wine, mustard seeds, salt and spices
etal skewer, puncture each cherry tomato with 5 to 10 holes; place
Use 3 to 5 gallon plastic container or stone crock.
Place in chopped or thinly sliced apples, stems removed.
(Do not use blender or food processor, will cause cloudy wine.) Add water and yeast; stir well.
Cover container with clean dish towel and secure with huge rubber band or string.
Pour fruit juice into 5-gallon stone crock.
Add water and sugar (warm water works faster).
Let sit until done working; pour into jugs.
Makes about 3 1/2 gallons.
Cook all ingredients until boiling, except wine, cornstarch and sour cream.
Mix cornstarch into wine and stir into boiling soup until thickened.
Cool in refrigerator several hours.
inutes according to package (or recipe of your own) directions (Usually
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
eep warm.
Combine the wine, broth, honey, thyme, salt and
For cherry topping: In small saucepan combine
Put the ice into the glass, then pour over the rum, cherry wine and drops of vanilla.
Top up with lemonade and enjoy!
Place strawberries in a bowl and lightly crush with a potato masher or fork. Add fruit and it's juices to a jar.
Add Godiva liqueur, Nalewka Babuni Cherry Wine and Grand Marnier.
Screw on the lid tightly and shake well.
Let sit in fridge at least 1 week, shaking the jar every other day.
If storing longer (it gets better as it sits!), shake jar 1-2 times a week.
Rub tongue with salt to remove slime.
Soak in boiling water for 2 minutes.
Peel outer whitish skin.
Rinse in running water.
Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
Pressure cook for 10 minutes.
Then remove ox tongue.
Fry ox tongue in oil till reddish brown.
Add marinade and simmer for 15 minutes with tomato sauce.
Heat butter in large saucepan and add onion, carrot, celery and garlic. Cook stirring, until onion is soft. Add wine and bring to a boil. Add mussels and cook, covered, for about 5 mins or until mussels open. Discard any unopened mussels.
Meanwhile, brush bread with oil and grill on both sides.
Season the broth with salt and freshly ground black pepper. Sprinkle with parsley and serve with bread.