Directions:
To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated. A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished. When cold strain through a fine cloth. The strength of the wine depends largely upon the quality of the raisins.