336 hrs 10 mins
Black currant liqueur, also known as “crème de cassis” is a rich ruby elixir with an intense sweet-tart flavor. Serve slightly chilled in little cordial glasses or shot glasses, any time of the day or night. -Or- make a kir, kir royale, or communard. Lovely drizzled over fresh berries and vanilla bean ice cream. And, would be very pretty decanted into pretty bottles to give as gifts during the holiday season. A must try if you have access to fresh black currants, but would also be good made with fresh red currants. From Martha Stewart "Living" July, 2003. Note: This is a two week process, and the yield is my guess.
My Private Note
Units: US | Metric
- 1Place the currants in a medium saucepan and mash with a potato masher.
- 2Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
- 3Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
- 4Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
- 5To allow the flavors to develop, store at least 1 week in the refrigerator before using.
Browse Our Top Beverages Recipes
You Might Also Like...View All Beverages Recipes
Nutritional Facts for Homemade Cassis (Martha Stewart)
Serving Size: 1 (110 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 222.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.8 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 0.0 g
- Sugars 19.9 g
- Protein 0.3 g