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Homemade Cassis Liqueur
This homemade version of French Cassis is super tasty either as a liqueur, in cocktails or in baking too!
Ingredients
- 750 g blackcurrants
- 1 lt red wine
- 750 g sugar
- 50 ml vodka
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!
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