Yesterday I started 2 gallons of cranberry wine with fresh cranberries I bought for cranberry nut bread, and had 2 pounds left over. I always buy too many.
2 gallon jar
2 pounds fresh cranberries
8 cups sugar
1/2 packet yeast
I froze the cranberries in their bag because it breaks the cell walls and makes it easier to release the juice. Then I poured them into a pan and covered with water. Simmered on low until soft and mashed to release more flavor. I simmered and mashed until it was sauce thickness.
Add 8 cups sugar to your fermentation container and pour boiling water over it. Stir to dissolve. Add cranberry mixture to jar and stir in. Fill to 2 gallon mark with more boiling water.
Let cool, then add 1/2 packet of proofed yeast.
Cover to keep out air and allow to ferment for 3 weeks. Rack. Allow to ferment until it reaches your desired alcohol level. Stop fermentation and bottle.
This is the most gorgeous red. I considered adding spices or apples, perhaps next year after I see how this tastes. Once I taste it I will know what, if anything, I want to add. It will likely make a nice holiday mulled wine. I am not likely to make more than 2 gallons this year, but that seems enough for next winter’s holidays.
I am enjoying making small batches of wine. It is nearly time to rack my pear wine, which is still a soft yellow color.
Cranberry Wine is a lovely Christmas red and, if it turns out well, I might purposely buy enough fruit to make 2017 Cranberry Wine. Can you imagine starting a wine in January for use a year or 10 years from now? Winemakers are the ultimate optimists.