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An Old Time Metis Recipe for Dandelion Wine1: • • • • • • • • • 1 quart (5 cups) dandelion flowers 4 quarts (20 cups) water ½ cup lukewarm water 1 yeast cake 1 lb. (.45 kg) seeded raisins 3 lbs (1.3 kg) or 6 cups of sugar 1 lemon 1 orange 1 cup rum
The dandelion blossoms are measured without the stems and placed in a large pot with the water, then boiled for three minutes. The mixture is poured through a strainer, then strained again through cheesecloth and placed in a large stone jar. When cool, all the yeast is dissolved in the ½ cup of warm water and the raisins, citrus fruits (cut in small pieces leaving the skins on) are added to the mixture. This is stirred every day for two weeks, then strain again. Let it stand for one day to settle. Finally, strain carefully through cheesecloth until clear; add rum, bottle and seal. Chokecherry Wine2: • • • • 4 quarts cherries 5 quarts boiling water 3 ¼ lb. sugar 1 cake yeast
Crush or grind the chokecherries. Place in a crock. Pour boiling water over them and stir well each day for five days. Strain the berries through cheesecloth, add sugar to the juice stirring until it is dissolved. Dissolve the yeast in ½ cup of water and add. Set aside for five days covering with a cloth. Bottle but do not put caps on tightly for one or two weeks.
From: Barkwell, L.J., L.M. Dorion and A. Hourie. Metis Legacy, Volume Two: Michif Culture, Heritage and Folkways. Saskatoon, Gabriel Dumont Institute, Winnipeg: Pemmican Publications, 2007: p. 125. 2 From: Nipawin Metis Local # 134, Cookbook of Culture, Nipawin, Saskatchewan: Author, 2004, p. 45.
Edited and Compiled by Lawrence Barkwell Coordinator of Metis Heritage and History Research Louis Riel Institute