Yeah. How much?How long?How strong?
boil a few pounds of them in two or three pints of water, strain the juice of into a demijohn, add 8oz of sugar, fill to within a few inches of the top, add a teaspoon of wine makers yeast, put airlock on, after 4 days add water right to the top, ferment until it stops, add stabiliser and a crushed camden tablet, finings to clear or filter, bottle, leave for 3 months and hey presto you have thingy wotsit wine
you can get everything you need from wilkinsons or a homebrew shop.