Raisin Liqueur 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.

RAISIN LIQUEUR

Steps:

• Chop raisins into large piecies.
• Put in mixing jar with cloves and cinnamon, and cover with vodka and water. Cover.
• Leave to infuse for 2 weeks.
• Strain through large strainer and then hand squeeze remaining raisins.
• Add sugar.
• Shake vigorously until sugar is dissolved.
• Leave to clear for one week.
• Decant clear liqueur and bottle.

ELEGANT TURKEY STUFFING

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.