Blackcurrant Liqueur

By corlear

Crème de Cassis

This delicious liqueur can be drunk either mixed with water or a chilled white wine such as Aligoté. This is a recipe from Madame Tilquin which was handed down to her from her grandmother, who was a distiller
(bouilleur de cru).

Ingredients

• 5 1/2 lb blackcurrants
• 4 pt red Burgundy wine, unwashed
• sugar
• 5 tbsp eau de vie de prune or vodka

Details

Servings 9

Preparation

Step 1

Place the blackcurrants in a non-metallic bowl, pour over the wine and cover. Leave for a week in a cool, dark place, stirring a few times every day.

Crush the fruit in the bowl with the back of a spoon and press through a fine nylon sieve into a large, non-metallic bowl. Press through another finer sieve or a fine cloth suspended over a bowl. Weigh the liquid and add the same weight of sugar, stirring until the sugar dissolves. Pour into a saucepan and bring to the boil, stirring all the time, then remove from the heat.

Stir in the eau de vie. Pour into warm, clean, dry bottles and seal. Store in a cool, dark place for 2 months and consume within 6 months.