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    You are in: Home / Recipes / Homemade Cassis (Martha Stewart) Recipe
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    Homemade Cassis (Martha Stewart)

    Total Time:

    Prep Time:

    Cook Time:

    336 hrs 10 mins

    336 hrs

    10 mins

    BecR's Note:

    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.

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    Units: US | Metric


    1. 1
      Place the currants in a medium saucepan and mash with a potato masher.
    2. 2
      Add 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.
    3. 3
      Turn 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.
    4. 4
      Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
    5. 5
      To allow the flavors to develop, store at least 1 week in the refrigerator before using.

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    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

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