Créme de cassis

  • Makes 1.3 litres
  • Hands-on 20 min, plus 2 hours simmering 2 days resting
  • Easy
Serve this sweet blackcurrant liqueur alone or topped up with chilled white wine.
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  • 500g blackcurrants
  • 500ml fruity red wine
  • 750g golden caster sugar
  • 350-400ml eau de vie or brandy


  1. 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.
  2. 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. 
  3. Pour into sterilised bottles and seal. Leave for 2 days before using. Use within 1 year. 
  • Serve with chilled spakrling or still white wine. You could also serve it as a cordial with sparkling water and ice.

From June 2012

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