Carrot Wine

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 lb/3 kg carrots
  • 1 lb/450


Scrub the carrots and slice them thinly. Cover with 1 gallon/4.5 litres water and boil gently until they are tender. Wash the wheat, raisins and oranges and peel the oranges thinly, making sure that none of the pith is included. Place the peel, wheat, chopped raisins, sugar and lemon in a bucket, and strain on the liquid from the carrots. Stir thoroughly until the sugar has dissolved, and then