Rose-hip and Fig Port

  • Rose-hip and Fig Port
  • Rose-hip and Fig Port
  • Rose-hip and Fig Port
  • Rose-hip and Fig Port
Ranked: 239th

Rated 4.63 out of 5 based on 12 votes

Ingredients

  • 225 g dried rose-hips
  • 225 g raisins
  • 115 g fresh figs
  • 1 x lemon
  • 4 L water
  • 5 ml pectic enzyme
  • 15 ml citric acid
  • 1 x sherry wine yeast and nutrient
  • 1.35 kg light brown sugar

Method

Sterilize all your equipment as needed and begin your records. Trim the rose-hips, rinse them in cold waters and crush them. Wash and chop the raisins. Thinly pare the lemon rind avoiding the bitter pith, express and strain the juice and set aside.
Place the crushed rosehips, lemon rind, figs (that have been broken into small pieces) and the water in a suitable container and heat to 176 degrees Celsius.
Maintain the temperature for 15 minutes.
Cover the pan and allow to cool. Strain the liquor onto the raisins and add the expressed and strained lemon juice, the pectic enzyme, citric acid and the activated sherry yeast and nutrient. Ferment on the raisin pulp for five days.
Strain out, press and discard the raisins. Stir in one-third of the sugar and continue the fermentation in the chosen container loosely covered. Stir in the remainder of the sugar in two equal amounts at weekly intervals and leave to ferment out.
When fermentation has finished siphon the clearing wine off its sediment into a sterilised storage jar leaving a good head-space.
Plug the container with cotton wool (or a water airlock) and mature for 18 months, racking when sediment has been thrown and the wine is bright. Bottle, seal, label and enjoy.

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  • seriously delicious tipple, sweet without being cloying, fruity and rich with a perfect mouth cling for savouring the complexity.

    Reply

    by Helen Minns on 17/12/2012, 21:19
    Helen Minns
    • Thanks Helen

      Reply

      by James Ayers on 17/12/2012, 21:22
      James Ayers
  • That sounds delicious! I could get quite merry drinking that (were I not pregnant!)

    Reply

    by Renee Jaatinen on 19/12/2012, 18:18
    Renee Jaatinen
    • It does take 18 months to get to it’s best, so unless you are preparing for another? :)

      Reply

      by James Ayers on 22/12/2012, 12:39
      James Ayers
  • It is really yummy.Have to agree with Helen on this! Seriously fine drop!

    Reply

    by Janette Barlow on 23/12/2012, 07:14
    Janette Barlow
    • Thanks Janette :)

      Reply

      by James Ayers on 23/12/2012, 15:13
      James Ayers
      • No worries James! It’s the truth!

        Reply

        by Janette Barlow on 23/12/2012, 19:31
        Janette Barlow
  • awesome!

    Reply

    by Elizabeth Cornwall on 23/12/2012, 15:11
    Elizabeth Cornwall
    • Thanks Elizabeth, hopefully you will take that long trip down to try it one day :P

      Reply

      by James Ayers on 23/12/2012, 15:13
      James Ayers
  • I will give this recipe a go as I really love figs. (when figs are in season)

    Reply

    by Sarah Lewis on 27/12/2012, 11:23
    Sarah Lewis
    • this is handy in a glut :D looking forward to a glut so he can make some more next year …

      Reply

      by Helen Minns on 27/12/2012, 11:32
      Helen Minns
  • lol the benefits of not being able to drive I guess … or having a car :D

    Reply

    by Helen Minns on 29/12/2012, 19:03
    Helen Minns
  • tastes divine

    Reply

    by Anne-Marie Cee on 29/12/2012, 23:18
    Anne-Marie Cee
  • Sounds like a great tipple,James.Shame you’re so far away!!LOL

    Reply

    by Robyn Andrew on 14/03/2013, 18:52
    Robyn Andrew
  • I have to try this.

    Reply

    by Tess Hudson on 20/05/2013, 23:03
    Tess Hudson
    • oh you really do! excellent tipple!

      Reply

      by Helen Minns on 20/05/2013, 23:07
      Helen Minns