In India, the cherries a bit more sour. So, if you can get hold of fresh and sweet cherries, that would be the best. Choose cherries that are firm and juicy. You can work with sour cherries and just add a bit more sugar. Here we have used ripe, but not too sweet cherries.
How to Make Indian Cherry Wine
- Boil 2.5 litres of water in a large pot. Then leave to cool.
- Take a well washed, and completely dried and wiped porcelain or glass pot that has a lid.
- Pour the boiled and cooled water into the pot.
- Wash and pat dry all the cherries.
- Deseed cherries and add to pot.
- Add the rest of the ingredients and stir well.
- Keep covered with the lid.
- For one week, you need to open the lid- once a day and stir with a long wooden spoon.
- Then tightly cover the lid and wrap the top portion with a thick cotton or muslin cloth.
- Again, for one week, just shake the pot in a steady circular clockwise motion- without opening the lid.
- Leave it to rest for a month in a place with no disturbance and that which is free from dust.
- After one month, open and strain the liquid into a large bowl. To strain, pour the liquid cherry mix through a muslin cloth.
- Pour into sterilised glass bottles and serve as required.
The more you preserve and keep, the more refined the wine will turn out to be. The wine will taste smoother and you can even use it while making your Christmas fruit cakes.