How do i make cassis

How to make homemade Creme de Cassis. Below Method: Measure the juice into a large pan. Decant into cold, sterilised bottles. Latest Posts. Recipe for savoury Pumpkin souffle Read More ». Culture of Brittany, France Read More ». Related posts.

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About Us. Let's get social. Then follow me on Instagram , Facebook , Pinterest and Twitter and sign up for my newsletter too of course. Hello, the recipe at the top talk about using white wine while the actually recipe says red.

Can you use either? Just bottled this Cassis. And the cheesy shortbread nibbles will go beautifully with my Kir! We had your apricot chutney with our grilled cheesy sannies and it was delicious. Hi Kirsty Glad you re enjoying my recipes so much.

The Kir with the shortbread bites sounds like a good combo right now. Need your advice. I have crushed black currants storing with vodka in several mason jars. I checked today and there is some transparent crud floating at the top of the jars crushed currants lay on bottom.

What could this crud be. Scoop the crud off top of jars. Leave another day and see if this happens again. Hi Margo To be honest I just use a basic bordeaux for this.

Whatever red wine you would normally enjoy. Hope this helps. Hello, I have picked the black currants and going to follow your recipe for the cassis. First time. If you browse through this blog you will see I have used my crop to good effect in my blackcurrant vinegar and the delectable and ever popular homemade Cassis.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. This homemade version of French Cassis is super tasty either as a liqueur, in cocktails or in baking too!

Print Recipe Comment Bookmark Saved! I can't give exact amounts in the recipe as that all depends on how many fresh blackcurrants you have. I agree, why would you boil off the alcohol? What I have done is drain and sieve the blackcurrent steeped alcohol and put it back in the jar for now.

Put the blackcurrents in the processor and whizzed it. Then cooked the blackcurrent mash down till is soft, I did not boil this. Sieve the mash then filter. I used an old T Shirt, clean of course, this is much more effective than a coffee filter.

The resulting liquid is put back in the rinsed pan with the sugar, stir until dissolved. Do not boil, mixture was warm. Cool then add the extra alcohol and the original steeped alcohol. Stir and bottle. I do sterilize my bottles as I would for anything I was brewing to remove unwanted bacteria. The Vodka extracts the flavour from the berries and provides Alcohol for the finished product.

Do not boil it unless you want it ruined.