Homemade Creme De Cassis Liqueur

1. 1

   Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.

2. 2

   Puree the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.

3. 3

   For every cup of liquid, add 1 cup of sugar.

4. 4

   Heat gently, stirring frequently, until the sugar has dissolved.

5. 5

   Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.

6. 6

   Allow to cool.

7. 7

   Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.

8. 8

   Use whenever a recipe/cocktail calls for creme de cassis.

* Per serving · 4 servings · Values may vary.

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