Haw Wine



  • 2 kg (4 lb) berries
  • 1 lemon
  • 2 oranges
  • 1 kg ( lb) sugar, brown or white
  • 4.5 litres (1 gallon) boiling water
  • yeast


Put the berries in a large bowl and pour over the boiling water. Let this stand, covered, for a week and stir daily. Strain onto the thinly peeled rinds and juice of the fruit, add the sugar dissolved in a little water and stir. When the mixture has cooled, add the yeast, cover and leave for 24 hours. Transfer to fermentation jar and ferment to finish.

From Frank Duke and Honor Cawsand, Cornwall.

This makes a very delicate pink wine that seems to benefit from keeping. It needs the addition of pectin to keep it clear.