"I recently saw dried cranberries in our local Sam's Club
and wondered if you might know of a wine recipe I could
try using this type of dried berries?" Andrew Ory
A couple of years ago I bought some dried cranberries at a Sun Harvest store in San Antone. Out of necessity, I created the following recipe. The cranberries I bought were in bulk. Sun Harvest is very good at marking the barrels of bulk dried fruit if they have been sulfited, and theses were not marked as such. If you buy dried fruit in bags, read the label carefully. If the berries have been sulfited, you can still used them. Just eliminate the Campden tablet. If they have been sorbated (look for "sorbic acid" on the ingredients list), forget it.
Chop the cranberries or run them through a mincer. Place in primary and add one quart warm water. Stir in crushed Campden tablet. Cover and set aside 12 hours. Add pectic enzyme, recover primary and set aside another 12 hours. Meanwhile, bring remainder of water to boil and stir in sugar until completely dissolved. Cover sugar and allow to cool to room temperature. When 12-hour pectic enzyme treatment is complete, combine remaining ingredients in primary and add sugar water. Stir well and cover primary. Stir twice daily for 7 days. Strain out cranberries, rack liquid into secondary and fit airlock. Rack every 60 days for 6 months, topping up and refitting airlock each time. Stabilize, sweeten to taste, wait 10-14 days, and rack into bottles. Store in cool, dark place for additional 6 months. [Author's own recipe]
My thanks to Andrew Ory for this request.