Supplied by Peter Robinson (Based on a recipe from Bill Smith’s ‘Award Winning Wines’)

Ingredients

• 2 litres Apple Juice (not from concentrate)
• 1 litre Cranberry Juice
• 500ml Welch’s Purple Grape Juice
• 750g sugar
• 1/2 tsp Tartaric or Citric acid
• Yeast, pectolase, nutrients (bentonite is optional)

Method
Dissolve the sugar and acid in 500 ml of boiling water and when cool, mix with apple juice and grape juice in a demijohn and then add pectolase, nutrient and yeast. If required, add hydrated bentonite a couple of days later. When fermentation has quietened down add the cranberry juice, top up with water and ferment to dryness, before treating with sulphite and racking as usual. To sweeten to gravity of 1000 either add xylitol or similar at rate of 15-20 gm per bottle. Alternatively sweeten with sugar using sulphite and potassium sorbate to inhibit further fermentation, or add sugar just before showing.