Hotel Billy Creme de Cassis

A guest post from Ange in France – see the Hotel Billy website here.

Bottled Cassis

This liqueur is usually made from blackcurrants but you can make it using any fruit. We’ve tried blackberries (Mure) and elderberries – both work really well. Use it to make Kirs – white wine with a dash of the liqueur or Kir Royale , using sparkling wine. On the west coast of France they make kirs using cider which is also scrummy.

Ingredients (or multiples of this)

  • 500g blackcurrants (crushed)
  • 1 ltr red wine – this can be really cheap stuff!
  • 1kg sugar for each litre of juice extracted

Method

Soak the blackcurrants in the red wine for 3 days, stirring occasionally.

cassis soaking

Press to extract the juice (we use Pierre our friendly press but if you don’t have one of these you can use a potato masher and a seive. We did it like this the first time and it looked as though we had murdered someone in the kitchen, but don’t let that put you off!)

cassis pressing

Now filter the juice extracted – I use a large seive for this, but you could use muslin.

Put into a large saucepan or preserving pan and add the sugar. Bring to the boil stirring all the time with a wooden spoon.

Leave for a while to cool and then bring to the boil again. Do this once more so you have boiled the liquid 3 times.

cassis seiving

When cool, filter again. Either use more muslin or a tea strainer as I do.

cassis bottling

Then pour into sterilised bottles. Make fancy labels & give away some as presents!

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Posted in Eat

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