Assembly & operating instructions, Wine jelly, Red wine wassail – Weston Roma Fruit & Wine Press User Manual

Page 4: Red wine meatballs, Wine coolers

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1. Thoroughly clean the

Fruit & Wine Press before

assembling and using it for the first time to remove

any residue that may have accumulated during

manufacturing and shipping. Refer to the “CLEANING

INSTRUCTIONS” section of this manual.

2. Place each

Basket Half Cage on the Base

forming a circle around the

Threaded Shaft and

couple the hinges (Figure A).

3. Secure the

Basket together by inserting a

Basket Locking Pin into each hinge (Figure B).

4. Fill the

Basket with fruit to 1” (2.5cm) from the

top. For best results, crush fruit before pressing.

5. Place the

Plates on top of the fruit (Figure C).

6. Place two

Wood Pressing Blocks on top of the

Plates. Position the Blocks perpendicular to the gap

between the

Plates and as close as possible to the

Threaded Shaft.

7. Continue adding sets of

Blocks (each set

placed perpendicular to the previous set) until the

Blocks are higher than the Basket (Figure D).

8. Install the

Ratchet Assembly onto the

Threaded Shaft. Rotate the Ratchet Assembly

clockwise to lower it and counterclockwise to raise it

(when viewed from the top).

9. Lower the

Ratchet Assembly until the Lower

Ratchet Plate contacts the Blocks.

ASSEMBLY & OPERATING INSTRUCTIONS

Figure A

Basket Half

Cage

Base

Threaded

Shaft

Hinges

Figure C

Plates

Wood

Pressing

Blocks

Figure B

Basket

Locking

Pins

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WINE JELLY

1-3/4 cups wine

3-1/2 cups sugar

1/4 cup water

1 packet liquid Certo

Stir wine and sugar together in a saucepan over low heat until sugar dissolves

Stir water and Certo together and add to wine mixture

Stir constantly for 3 minutes

Fill sterilized jelly jars to within ½ inch from the top

Clean tops of jars and cover with lids

Let stand at room temperature for 24 hours, then freeze

Store in refrigerator after opening

RED WINE WASSAIL

3 cups apple juice

2/3 cup sugar

2 qt red wine

1/2 cup seedless raisins

24 cinnamon sticks

24 whole cloves

2/3 cup slivered toasted almonds

In a large saucepan, combine apple juice, sugar, and raisins

Slowly stir in the red wine

Place cinnamon sticks and cloves in cheesecloth, tie ends

Drop spices into wine mixture

Heat slowly over low heat, do not allow mixture to boil

Place almonds in bottoms of serving cups

Add warm wassail to almonds

RED WINE MEATBALLS

1 lb ground beef

1/2 cup dry breadcrumbs 1 tsp cornstarch

1/4 cup onions, chopped

1/8 tsp allspice

1 egg

3/4 cup cream

salt & pepper

1 can beef stock

2-1/2 cups water

1 cup red wine

3 Tbsp flour

Combine ground beef, breadcrumbs, onions, cornstarch, and allspice, blending well

Beat egg together with cream, add salt and pepper to taste

Add egg mixture to ground beef and blend well

Shape into 1 ½ inch balls

Heat oil in skillet, add meatballs and brown well on all sides

Remove meatballs and set aside

Add flour to drippings in skillet and stir

Add stock, water, and wine

Cook, stirring constantly until thickened

Taste and adjust seasonings as needed

Add meatballs, cover, and simmer 20 minutes

Serve over pasta or rice

WINE COOLERS

1 can frozen limeade concentrate 2 liters lemon-lime soda 2 liters white or rose wine

1 large orange, washed well and sliced

• Combine limeade, soda and wine and mix well

• Serve over ice, garnished with orange slices

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Figure D

Plate