The old, Italian recipe I’ve seen passed down calls for a pumpkin, sugar and paraffin wax. Oh, yes—it’s primitive. Cut the top off a large pumpkin as if you were making a jack-o’-lantern. Then fill the inside of the pumpkin with sugar. Use about 1 pound of sugar for each 4 lbs. of pumpkin. Then just put the lid back on and seal it in place with the wax. Keep the pumpkin in a cool, dark place (like the basement) for a few weeks, until the pumpkin has swollen and the wax shows signs of cracking. Be sure to check it often, because it can explode if left alone for too long. High temperatures can cause an explosion too. When it’s done, the liquid should be an amber color, strong and slightly sweet. Carefully open the lid and strain out the wine.
Sounds posher than the geordie version - pour turps on some apples, set on fire, stamp out preferably with wellies on and pour the mix into a cocktail glass - umbrella and a cherry