This great cooking wine is especially good on meat. I use it on chicken and all wildfowl, and often use it with rosemary jelly (see “Herbal Jellies”, October/November 1990) to glaze the meat before serving. Thyme or sage can be substituted for or mixed with rosemary to make a whole series of wonderful cooking wines; all are a little too strongly flavored for drinking.
• 1 ounce dried rosemary, uncrushed
• 2 1/2 pounds sugar
• 1/2 pound dark raisins
• 2 teaspoons acid blend
• 1 teaspoon yeast nutrient
• 1 package all-purpose wine yeast
Richard Bender is a creative herb enthusiast and nurseryman in Fort Collins, Colorado, who is currently working on a book on herbal bonsai.
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