Friday, December 31, 2010

Pineapple skin (peel) wine

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I had a great holiday and a wonderful Christmas with my family......wishing a very happy new year to all my wonderful blogger friends.
This was my late grandmothers favorite wine....she used to make this for Christmas.... got the recipe from Vanitha... this wine always brings back fond memories of her. I always make pineapple jam, pineapple preserve, and pineapple squash before Christmas and make this wine with the skin of the pineapple....yes you guessed right I am a pineappleholic..... The best thing about making this wine is that you do not have to stir it every day...once it is all tied up you have to open it and strain it after 10 days and bottle it and keep for another 21 days and it is ready to use.....this wine is a huge hit with all my friends....especially their hubbies :)

Pineapple skin: 1 medium pineapple.(I also added the middle stem and 1 or 2 slices for extra flavor).
Sugar: 1 3/4 cup.
Water: 1 1/2 cup.
Beaten egg white: 1
Dry ginger or chukku : 1 tbsp crushed.
Cloves: 6.
Cinnamon: 2 sticks.
Yeast: 1/2 tsp.(I used instant yeast).
In a ceramic jar or bharani put in all the ingredients and mix well with a wooden spoon. Close the lid and cover it with a cloth and tie it tightly with a string. Keep aside in a dark place for 10 days on the 11th day strain it with a strainer. Pour into sun-dried bottles and keep for another 21 is best to keep the wine for 21 days to mature but for those who cant wait that long it can be consumed after 5 days of bottling.
Recipe Source: My Late Grandmom.

Happy new year to all!!!

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