Hi Janie. Just finished bottling up a batch of cassis on Vancouver Island.we used 40percent cougar leakings and it is the cats meow. One book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year!

Finest British Cassis Blackcurrant Liqueur - Perfect for Finest British Cassis Blackcurrant Liqueur - Perfect for

Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean. Nearly 16million litres (4.2million US gallons) of crème de cassis are produced annually in France. [7] It is consumed mostly in France but is also exported.

If it is good, strain through muslin and funnel it into a bottle. Label (I put start date & bottle date on). Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix.

Easy Homemade Cassis: a Delicious Blackcurrant Liqueur

I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations: Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011. Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ]The fruit will have lost most its flavor into the liqueur but can still be used in fruitcakes or to top ice cream. Generally, they’re a one-time use type thing. Use some of your home grown fruit to make your own supply of fruit drinks, both soft and alcoholic. Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not!

Crème de cassis recipe | delicious. magazine Crème de cassis recipe | delicious. magazine

If they are recently frozen I wouldn’t imagine it would make a difference Erica. If they’d been in the freezer long enough to get frosty, I would defrost and drain before using so as not to dilute the preserving nature of the alcohol. If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;) Vodka is always my first choice, but I've also made the liqueur with brandy or with German Korn, which is a clear, very strong spirit made of grains. When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging. Wines & Ports, Hartzview Vineyard, Tasmania". Archived from the original on 26 September 2013 . Retrieved 21 September 2013.In 1979, Germany attempted to restrict the import based on the alcohol content being too low. The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein. [6] Honestly, I haven;t tried it myself but I don’t think that would work (and certainly wouldn’t taste like Ribena).

Blackcurrant Liqueur - Good Housekeeping

While most recipes will have you add nearly equal parts fruit and sugar, I think that’s a bit over the top. This cassis recipe is plenty sweet but still allows you to taste the fruit. Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm). If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice. Step 3 When ready, strain the liqueur and decant into sterilised bottles (see GH TIP). Decorate with bay leaves, if you like.