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.

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Ingredients

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

Ingredients

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.