Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart cold water.
  • ½ cup raisins.
  • 2 cups sugar.
  • 2 inch piece stick cinnamon.
  • Few shavings lemon rind.
  • 1⅓ cups orange juice.
  • ⅓ cup lemon juice.
  • 1 pint claret wine.


    Put raisins in cold water, bring slowly to boiling point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice water.