CREME DE CASSIS (CURRANT LIQUEUR)
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.
Provided by Chef Kate
Categories Beverages
Time 2h
Yield 36 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 176.8, Fat 0.1, Sodium 2.2, Carbohydrate 45.9, Fiber 1.9, Sugar 44, Protein 1.1
CURRANT OR RAISIN LIQUEUR (CASSIS)
Double the sugar syrup for creme de cassis. You can divide this recipe And make half cassis and half creme de cassis. Creme de cassis is commercially made with brandy, but it is also delicious made with vodka.
Provided by Jan McEwen
Categories Beverages
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3223, Fat 0.4, Sodium 79.4, Carbohydrate 568.5, Fiber 9.8, Sugar 556.4, Protein 6.1
BLACK CURRANT LIQUEUR, LIQUEUR DE CASSIS
Make and share this Black Currant Liqueur, Liqueur De Cassis recipe from Food.com.
Provided by Olha7397
Categories Beverages
Time 30m
Yield 2 quarts
Number Of Ingredients 4
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.
KIR
A classic kir is made with aligoté wine and crème de cassis (black currant liqueur), both of which come from the Burgundy region of France. Once you have the classic down (a glass of white wine with just a hint of cassis), variations abound. Substitute sparkling wine for the aligoté, and it becomes a kir royale. Add red wine, and it's a Bourgogne. If you're over wine entirely, dry hard cider (and a splash of Calvados, if you're feeling extra) turns the drink into a kir Normand, its name nodding to Normandy. Whatever base you choose, kirs easily veer saccharine when weighed down with a hefty pour of crème de cassis. Exercise restraint with the potent liqueur - aim for a more dusty rose hue than magenta - but feel free to drink in rapid succession.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 2
Steps:
- In a wine glass, combine the cassis and wine. Serve immediately.
HOMEMADE CREME DE CASSIS LIQUEUR
I'm so happy to have found this recipe! I love the subtle black currant flavor of creme de cassis. Delicious in desserts, baked goods or drizzled over ice cream. Mix an ounce or 2 with your favorite carbonated beverage for a lite refreshing cocktail.
Provided by Brenda.
Categories Beverages
Time P15DT1h30m
Yield 7-8 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 701.3, Fat 0.3, Sodium 6.4, Carbohydrate 126.4, Sugar 114.6, Protein 1
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