Creme De Cassis (Currant Liqueur)

Recipe by Chef Kate
READY IN: 2hrs
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • You will also need: 2 Quart mason jars.
  • 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.
  • 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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