Creme De Cassis Sauce Recipes

Steps:

• 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.

Steps:

• melt the strawberry preserves in a heavy saucepan, add the creme de cassis, & bring to a low boil, lower heat add other ingredients up to the Fiore Di Scicilia & simmer until the sauce thickens a little. let cool While the sauce is thickening thinly slice the fruit in a bowl, sprinkle with sugar on top pour the sauce over the fruit cover and chill great accompaniment to cheesecake variation- slice peeled oranges would be good for this sauce as well *fiore di sicilia can be found in a baking mail order website. It reminds you of orange cremesicle or orange sherbert/ice cream taste. You can substitute pure vanilla extract