Creme De Cassis (Currant Liqueur)
[nlg:1061623]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
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.