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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dandelion Blossom Wine Recipe

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This recipe for Dandelion Blossom Wine is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 qt. dandelion blossoms
1 gal. boiling water
4 lb. sugar
1 1/2 cake compressed yeast
Juice of 1/2 doz. lemons
Juice of 1/2 doz. oranges
Directions:
Directions:
Pour boiling water over the blossoms. Add sugar. When mixture is cool, stir in yeast. Let stand 5 or 6 days. Strain. Stir in lemon and orange juices.

Pour into bottles and cover bottles with double thickness of cheesecloth. Each morning check bottles and fill with reserve bottle of wine to make up for evaporation.

Follow this procedure for one week or until wine stops "working."

Cork and store in a cool, dark place.

Enjoy!
Personal Notes:
Personal Notes:
From the recipe file of Mrs. Willard Lemmon, Deckers Point, PA.

 

 

 

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