The recipe below call for 3 quarts of dandelion flower heads without any green stems per gallon of wine.
Of the recipe below, make sure that the white pith is taken off the fruit, in all citrus skins or it will ruin any wine.
- 3lbs sugar
- 1 cup of honey
- 3 qts dandelion flowers
- 1 lb golden raisins
- 1 gallon water
- 2 lemons
- 1 orange
- yeast and nutrient
Pick the flowers just before starting. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time.
Pour flowers and water in large pot and bring to a low boil. Add the sugar, honey and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, add raisins at this point, let cool in the pot for one day, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). At this point you could add one more gallon of water, the results being a bit less sweet wine. Add yeast, cover, and put in a cool place for three days.
Strain though a cheese cloth, and pour into a secondary fermentation vessel (bottle or jug). Leave until fermentation ceases completely, rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year. This wine has a slight brandy over tone, and is great for a winter cold.
Dandelion Jelly Recipe
- 4 cups water
- 4 cups dandelion blossoms (yellow and white parts only)
- 1/4 cup plus 1 1/2 teaspoons ( 1/2 package) powdered pectin
- 4 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- Bring water and dandelion blossoms to a boil in a medium saucepan. Reduce heat to medium, and simmer for 3 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve into a measuring cup, pressing solids. Discard blossoms. (You should have 3 cups of liquid; add water if necessary.)
- Combine pectin and 1/2 cup sugar in a small bowl. Bring dandelion liquid and remaining 4 cups sugar to a boil, stirring constantly to dissolve sugar. Add the pectin mixture, stirring constantly to dissolve pectin and sugar. Add lemon juice, and boil for 1 minute. Skim foam from the surface. Let cool slightly.
- Pour mixture into an airtight container. Cover with a lid. Refrigerate until set, about 4 hours. Jelly can be refrigerated in the airtight container for up to 2 weeks.