Currant Or Raisin Liqueur Cassis Recipes

CURRANT OR RAISIN LIQUEUR (CASSIS)

Steps:

• Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes.
• Drain off water.
• Place currants and alcohol in a tightly closed jar and steep for 1 week.
• Shake jar occasionally during steeping.
• Strain and filter.
• Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks.
• Either recipe makes 1 cup.

CREME DE CASSIS (CURRANT LIQUEUR)

Steps:

• 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.

BLACK CURRANT LIQUEUR, LIQUEUR DE CASSIS

Steps:

• Put the bunches of black currants, with their leaves, in a wide mouthed glass jar or a stoneware bottle.
• Pour in the alcohol, cover tightly and let macerate for about two months.
• Drain the flavored alcohol from the fruit.
• Mix the SUGAR and WATER, and bring just to a boil.
• Cool this syrup and add it to the alcohol.
• Bottle and cork.
• Keep the bottles of liqueur for one month before opening.
• To make about 2 quarts.
• Je Sais Faire Les Conserves.

HOMEMADE CREME DE CASSIS LIQUEUR

Steps:

• Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
• Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
• For every cup of liquid, add 1 cup of sugar.
• Heat gently, stirring frequently, until the sugar has dissolved.
• Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
• Allow to cool.
• Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
• Use whenever a recipe/cocktail calls for creme de cassis.

HOMEMADE CASSIS (MARTHA STEWART)

Steps:

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