Homemade Blackberry Wine Food

BLACKBERRY WINE-GLAZED CAKE

Blackberry Wine-Glazed Cake image

I got this recipe by Brenda McRae off the internet. I used Mogan David wine; the recipe indicates that Ms. McRae has tried several brands of wine. It is very moist, and the glaze makes it. I estimated the preparation time. Toni in Colorado

Provided by Toni in Colorado

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

18 ounces white cake mix (1 box)
3 ounces black cherry Jell-O (or blackberry jello)
4 eggs
1 cup vegetable oil
1 cup wine
2 cups powdered sugar, sifted
1/4 cup wine (to thin glaze, does not take much)

Steps:

Spray bake pan (I used a 9 x 13) with cooking spray.
Mix cake mix and jello.
Add eggs, oil and wine.
Beat at low, medium speed (as directed on cake mix box).
Bake at 350 degrees for 50-60 minutes.
Mix powdered sugar and enough wine to thin to spreading consistency.
Drizzle over cake.

BLACKBERRY WINE

Blackberry Wine image

A good wine for dessert. Another great booze gift. Much easier than my cordial recipe, but it takes alot longer.

Provided by gimme_a_spachler

Categories Beverages

Time P2m28DT10m

Yield 1 1/2 quarts

Number Of Ingredients 3

Ingredients

1 gallon blackberry
1 quart boiling water
2 lbs sugar

Steps:

Place berries in large bowl and bruise them up a little by pressing.
Pour the boiling water over the bullied berries.
Let stand for 24 hours, stirring occasionally. I usually stir every 2 hours.
Strain off liquid into a container you can close tightly.
Add sugar, stir, and close tightly.
Let stand for 3 months.
Bottle up and cork.

Nutrition Facts : Calories 2994, Fat 7.5, SaturatedFat 0.2, Sodium 27.8, Carbohydrate 750.7, Fiber 80.5, Sugar 678.4, Protein 21.1

BLACKBERRY WINE

Blackberry Wine image

Blackberries are an abundant, freely accesibble fruit. I have fond memories of my Childhood when my Mother used to make Blackcurrent Jelly / Jam, which was used in puddings, on toast etc througout the Winter. Growing up in West Wales in the 80's, we dodn't have much and this was really the sweet treats that I will always remember. Kid's these days are used to having so much and don't expect to have to wait for anything, so why waste this georgous fruit on Jelly, when in can be turned into a Wine for the Adults.

Provided by robhughes72

Time 8h

Yield Makes 6 Bottles

Number Of Ingredients 0

Ingredients

Steps:

The Equipment you will need for this is as follows. 100gram Tub Of Steriliser (to sterilise all equipment) 2 x 10 Litre Tub (For the early stages) - ideally with Temp strips 1 x Gallon Demi John 1 Bubble Airlock with Demi John Cork 6 X Wine Bottles, with caps or corker) Syhon Tube (1.5 meters or so) Muslin or very fine strainer (for straining the Pulp) Large plastic Funnelr
Firstly Sterlise all equipment that will come into contact with the wine. Wash the fruit Empty the clean washed fruit to a 10 Litre bucket and mash with a potato masher or by hand. Bring 4 pints of Distilled water to the boil and add 2/3rds of the Suger - ensure it's all disolved and allow to cool. Add the yeast to the cooled water (don't add to the boiling. Add the Water mixture to the 10 litre container with the smashed berries and stir will. Add a lid or cover with a cloth (don't worry about airlock but can use one if your lid allows) Leave for 7 days - stiring daily.
After 7 day's strain the liquid from the 1st 10 litre container to the second 10 litre container - ensuring no pulp get's into the liquid. Boild another 2 pints and add the remaining sugar and allow to disolve and cool. Once cooled, add the water mixture to the wine liquid and stir. Pour the liquid into a Demi John - using the funnel. Up to the shoulder - there may be some wine left over, save this to top up later if needed. Add the Airlock and cork and move to a warmish part of the house - around 22 degree's or so (usually and upstairs airing cupboard) - Leave the Wine to ferment until it stops bubbling - Can take a while, possible months.
Once the wine has stopped fermenting, syphon into the wine bottles, ensuring no sediment get's into the bottles (The bottles also need to be sterilised) Leave the Wine for a Further 2 - 3 months and up to 2 years before drinking.

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Prepare your berries. Mash fresh berries or thaw frozen berries and put them in your clean primary fermenting bucket. Pour about a gallon of boiling water over them to sterilize the berries and draw out the juice.
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