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Home » Homemade Liqueurs and Infusions » Homemade Cassis (French blackcurrant liqueur)

Homemade Cassis (French blackcurrant liqueur)

Author: Karon Grieve Published : August 2012

Recipe
homemade cassis by larderlove

My garden is full of blackcurrants, they over crowd the fruit patch. I’ve made all sorts of jams and desserts now it’s time to turn them into homemade Cassis (French blackcurrant liqueur). Yes let’s make booze from all those gorgeous juicy little fruits.

how to make your own Cassis by larderlove

For me Cassis is the taste of summer. This beautifully fragrant blackcurrant liqueur lifts the plainest white wine into the realms of stardom.

If you want to go the whole hog you can add it to sparkling white wine, Prosecco or champagne for a Kir Royale.

blackcurrants by larderlove

What is Cassis?

Often known as Creme de Cassis this is a sweet deep red liqueur made from blackcurrants and originating in the Burgundy region of France. Not only is the region famed for it’s wine making but the soil is perfect for growing blackcurrants too.

It seems only natural that while they were making wine from the grapes they should turn their thoughts to making a liqueur (cassis) from the abundant blackcurrants. Nowadays this luscious liqueur is made in all sorts of places, but it all goes back to France originally.

homemade cassis by larderlove

Cassis ingredients

To make your own Cassis you will need blackcurrants, vodka, red wine and sugar.

That’s it for the ingredients really, amazing when you think how expensive these liqueurs are in the shops. Yet there is very little in them and you can make your own at home so easily!

You’ll need lots of blackcurrants for this. Luscious black gems. Pockets full of bitter brightness

Purple stained fingers are all part of the adventure.

Frozen blackcurrants

You can also use frozen blackcurrants to make your Cassis. Just defrost them first.

how to make cassis by larderlove

How to serve Cassis

Usually this is served as an aperitif before a meal. Traditionally it is served as a Kir,  which means you just use the cassis and top up with dry white wine.

The famous Kir Royale cocktail uses champagne instead of ordinary wine, hence its ascendancy into royalty.

I also use my homemade cassis to top ice-cream.

how to make your own cassis by larderlove

The lowdown on this homemade cassis

How long will this last? I’ve kept mine for up to a year with no deterioration at all.

As with all liqueur making you must ensure that you decant your finished liqueur into sterilised bottles. Read my article on how to sterilise glassware before you start.

larder links

If you are looking for more ideas for using blackcurrants then check out these fun recipes;

Blackcurrant sorbet

Blackcurrant Salsa

Blackcurrant Vodka

Blackcurrant Vinegar

Blackcurrant and rosemary fruit cheese

Cheers!

Looking for more homemade liqueurs to try? Then check out my Homemade Liqueurs & Infusions section.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
how to make your own Cassis by larderlove

Homemade Cassis Liqueur

Karon Grieve
This homemade version of French Cassis is super tasty either as a liqueur, in cocktails or in baking too!
4 from 7 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Course Drinks
Cuisine French
Calories 3491 kcal

Ingredients
 

  • 750 g blackcurrants
  • 1 lt red wine
  • 750 g sugar
  • 50 ml vodka
Metric – US Customary

Instructions
 

  • Pick over the blackcurrants and chuck them in a large bowl with the red wine.
  • Cover bowl with a tea towel and leave for 48 hours, just stir each time you come in to the kitchen.
  • Pour the currants and wine into a jelly bag/cheesecloth in sieve and leave to drain overnight.
  • Squish out the juice. Really messy so wear rubber gloves. You will look like you have butchered a pig when you do this, definately one to scare the neighbours!
  • Pour into a large pot and add the sugar. Warm gently to dissolve the sugar, do not boil. Keep to a simmer for about an hour till you see it thicken a bit and get a syrup like look.
  • Now add the vodka and stir well.
  • Leave to cool and pour into sterilised bottles.
  • Set aside for a couple of weeks to mature.

Notes

you can also use frozen blackcurrants to make your cassis, just defrost them first

Nutrition

Calories: 3491kcalCarbohydrates: 865gProtein: 11gFat: 3gSaturated Fat: 1gSodium: 23mgPotassium: 2432mgSugar: 749gVitamin A: 1725IUVitamin C: 1358mgCalcium: 420mgIron: 12mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Foraging Recipes, Homemade Liqueurs and Infusions, Summer

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Comments

  1. manda says

    September 29, 2014 at 9:11 am

    3 stars
    made this with my homegrown blackcurrants lovely so now have made a raspberry and a blackberry version sampled yesterday both winners

    Reply
    • Karon says

      September 30, 2014 at 8:16 am

      Hi Manda, Glad it was such a success, cheers!
      K x

      Reply
  2. Deborah says

    July 30, 2017 at 8:00 pm

    Hello, the recipe at the top talk about using white wine while the actually recipe says red. Can you use either?

    Thanks for the recipe. i am using homemade wine so it is very economical.

    Reply
    • Karon Grieve says

      August 7, 2017 at 7:57 am

      Usually red but use either.
      K x

      Reply
  3. Kirsty says

    July 13, 2020 at 6:40 pm

    Just bottled this Cassis. Definitely rivals my mother’s recipe that came from my sister in law who lives in France. 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. Unfortunately we weren’t so keen on strawberry curd☹️ will stick to lemon Ghanks for the recipes.

    Reply
    • Karon Grieve says

      July 14, 2020 at 7:37 am

      Hi Kirsty
      Glad you re enjoying my recipes so much. The Kir with the shortbread bites sounds like a good combo right now.
      K

      Reply
  4. Nancy says

    July 31, 2020 at 12:15 am

    Need your advice. I have crushed black currants storing with vodka in several mason jars. It’s been 10 days. 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.

    Reply
    • Karon Grieve says

      July 31, 2020 at 8:11 am

      Hi Nancy
      That sounds odd, haven’t had that one before. Scoop the crud off top of jars. Leave another day and see if this happens again.
      K

      Reply
  5. Margo D says

    October 23, 2020 at 4:26 pm

    Cabernet? Which wine is best?

    Reply
    • Karon Grieve says

      October 27, 2020 at 9:00 am

      Hi Margo
      To be honest I just use a basic bordeaux for this. Whatever red wine you would normally enjoy. Hope this helps.
      K

      Reply
  6. Suja vadanan says

    July 17, 2021 at 6:14 pm

    Hello,
    I have picked the black currants and going to follow your recipe for the cassis. First time.
    Suja

    Reply
    • Karon Grieve says

      July 21, 2021 at 9:39 am

      Hi Suja
      Hope you like it
      K

      Reply

Trackbacks

  1. Blackberry Fool Recipe | Larder Love says:
    September 30, 2013 at 10:16 am

    […] have added my homemade cassis to add a touch of excitement to this pudding but this is purely optional and definately not for the […]

    Reply
  2. Blackberry Fool RecipeLarder Love says:
    January 10, 2014 at 12:27 pm

    […] have added my homemade cassis to add a touch of excitement to this pudding but this is purely optional and definately not for the […]

    Reply
  3. super tasty blackcurrant and rosemary fruit cheese says:
    August 5, 2014 at 8:39 am

    […] Last week I was literally knee-deep in blackcurrants and having to think quickly to come up with cunning ways to use them. 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. […]

    Reply

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