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Goosebery Wine Recipe

Traditional Somerset Gooseberry Wine Recipe











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset. Most of these recipes are around one hundred years old. Enjoy! Comments and suggestions for contemporary variations of the recipe most welcome.


Take the gooseberries, removing all scraps of leaves, the fruit need not be topped and tailed properly. Bruise the gooseberries thoroughly. Put into a wooden tub or china bowl, then add lukewarm water, allowing one quart to each pound of gooseberries. Cover bowl with a cloth and leave in a sunny room for four or five days.

Every morning stir the mixture vigorously, and squeeze the fruit with the hands until every particle of pulp and juice is separated from the skins. On the fifth day strain through a course muslin into a clean cask - a slightly tainted barrel will spoil the brew. stir sugar until dissolved, then cover bunghole with a cloth and leave the wine to its own devices. While it ferments it should not be disturbed. When fermentation has ceased, and even the faintest hissing sound can no longer be heard, bung down the cask, seal and leave in a cool dry place. To make a perfect wine do not bottle until next year's gooseberry bushes begin to blossom.

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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon