Crème de cassis

Name: Crème de cassis
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes 1.3 litres
Ingredients: 500g blackcurrants; 500ml fruity red wine; 750g golden caster sugar; 350-400ml eau de vie or brandy

Easy
June 2012

Easy
June 2012

Makes 1.3 litres
Hands-on 20 min, plus 2 hours simmering 2 days resting

Fancy making your own crème de cassis? Here’s the recipe. Serve this sweet blackcurrant liqueur alone, or topped up with chilled white wine.

Save recipe

Save recipe Print

Ingredients

500g blackcurrants
500ml fruity red wine
750g golden caster sugar
350-400ml eau de vie or brandy

500g blackcurrants
500ml fruity red wine
750g golden caster sugar
350-400ml eau de vie or brandy

Method

Crush the blackcurrants in a bowl with the back of a fork. Stir in the red wine, crushing the fruit again. Cover and leave at room temperature for 24 hours, then strain through a muslin-lined sieve into a pan.
Stir in the caster sugar and heat gently until dissolved. Bring up to a tremble of a simmer and cook for 2 hours until reduced to 900ml syrup. Cool, then stir in the eau de vie or brandy.
Pour into sterilised bottles and seal. Leave for 2 days before using. Use within 1 year.

Method

Crush the blackcurrants in a bowl with the back of a fork. Stir in the red wine, crushing the fruit again. Cover and leave at room temperature for 24 hours, then strain through a muslin-lined sieve into a pan.
Stir in the caster sugar and heat gently until dissolved. Bring up to a tremble of a simmer and cook for 2 hours until reduced to 900ml syrup. Cool, then stir in the eau de vie or brandy.
Pour into sterilised bottles and seal. Leave for 2 days before using. Use within 1 year.