Saturday, September 29, 2012

Creme de Cassis

This turned out way better than expected! I doubled the recipe. so I have a ton of this stuff. I'm going to give the university farmers a bottle today at the farmer's market because they're awesome and who I got the black currants (aka cassis) from. Things to come: creme de cassis cream and kir!

Creme de Cassis

1 lb. black currants, mashed
2.5 cups red wine
4 - 5 cups sugar
2 - 2.5 cups vodka or brandy

1. Combine currants and red wine in a ceramic or glass bowl (non-reactive) and leave for 24 - 48 hours.
2. Puree mixture in blender and strain through cheesecloth-lined sieve into a large sauce pan.
3. For every cup of liquid, add 1 cup of sugar.
4. Heat gently, stirring frequently until the sugar has dissolved.
5. Leave mixture on stove for an hour or more, stirring occasionally, until the liquid had reduced a little and become slightly syrupy. Do not let the liquid come to a simmer to avoid boiling off the alcohol.
6. Allow liquid to cool.
7. Once liquid is cool, mix 1 part vodka or brandy with 3 parts syrup and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.

1 comment:

  1. This makes a delicious cocktail when mixed with Sprite and garnished with small fruits-especially cherries.