Creme De Cassis (Currant Liqueur)
4
People talking
This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
- Ready In:
- 2hrs
- Serves:
- Units:
4
People talking
ingredients
- 7 -8 cups currants (the classic is black currants, but red currants will also make a lovely cassis)
- 5 -6 cups eau de vie or 5 -6 cups vodka (enough to cover the currantsd in the jars)
- 2 lbs sugar (approximately)
- 2 cups eau de vie or 2 cups vodka
directions
- You will also need: 2 Quart mason jars.
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Phase one:
- Remove currants from stems and wash.
- Fill two quart jars with currants three-quarters of the way to the top.
- Pour eau de vie or vodka over the currants until the jars are nearly full.
- Seal jars and let sit.
- Note: currents are usually available at the end of July; they should sit in the jars until early December.
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Phase Two:
- In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan.
- Bring to a boil.
- Strain the juice.
- Measure the quantity of juice.
- For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
- Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes).
- Pour into sterilized jars or bottles.
- Seal.
- Note: It is ready to drink at this stage, but it only gets better as it sits.
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RECIPE MADE WITH LOVE BY
@Chef Kate
Contributor
@Chef Kate
Contributor
"This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess."
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(FYI: I don't like having to sign up to review a recipe or ask a question) We grow 12 varieties of organic fruits & today I've picked 9 pounds of red currants & 5 gallons of blueberries. I'm trying to decide how to best make a liqueur, vodka or creme de cassis with the currants. Do you remove the stems before juicing? BTW, I use a very handy juicer/steamer to make most all of my fruit juices. Eliminates the seeds, skins etc. Makes fast work of it all.Replies 1
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I used vodka and my own homegrown red currants to try this recipe. It worked beautifully. The color of the liqueur made with the red currants is a delicate red. I taste tested it by making a kir royale with Prosecco. Delicious!Reply
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Hubby came home from the Russian market with frozen currants -- a rarity here in the American South. I didn't feel like baking so I selected this recipe. Soaked them for 3 months in pure grain alcohol because that's what I had on hand (for making limoncello). The result was a good syrup for kir, too strong for ice cream sauce. I'll try vodka next time and meanwhile store this in the freezer and serve in tiny shot glasses.Thanks for posting this useful recipe.Reply -
Reply
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This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
