Currant Or Raisin Liqueur Cassis Recipes

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CREME DE CASSIS (CURRANT LIQUEUR)

This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.

Provided by Chef Kate

Categories     Beverages

Time 2h

Yield 36 serving(s)

Number Of Ingredients 4



Creme De Cassis (Currant Liqueur) image

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.

Nutrition Facts : Calories 176.8, Fat 0.1, Sodium 2.2, Carbohydrate 45.9, Fiber 1.9, Sugar 44, Protein 1.1

7 -8 cups currants (the classic is black currants, but red currants will also make a lovely cassis)
5 -6 cups eau de vie or 5 -6 cups vodka (enough to cover the currantsd in the jars)
2 lbs sugar (approximately)
2 cups eau de vie or 2 cups vodka

CURRANT OR RAISIN LIQUEUR (CASSIS)

Double the sugar syrup for creme de cassis. You can divide this recipe And make half cassis and half creme de cassis. Creme de cassis is commercially made with brandy, but it is also delicious made with vodka.

Provided by Jan McEwen

Categories     Beverages

Yield 1 cup

Number Of Ingredients 9



Currant or Raisin Liqueur (Cassis) image

Steps:

  • Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes.
  • Drain off water.
  • Place currants and alcohol in a tightly closed jar and steep for 1 week.
  • Shake jar occasionally during steeping.
  • Strain and filter.
  • Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks.
  • Either recipe makes 1 cup.

Nutrition Facts : Calories 3223, Fat 0.4, Sodium 79.4, Carbohydrate 568.5, Fiber 9.8, Sugar 556.4, Protein 6.1

1 cup water
1 cup dried currants or 1 cup raisins
2 cups vodka or 2 cups brandy
3/4 cup sugar syrup (for cassis)
1 cup granulated sugar
1/2 cup water
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup water

HOMEMADE CASSIS

Black currants are grown widely in Burgundy. This traditional liqueur showcases their deep, almost musky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes 1 quart

Number Of Ingredients 3



Homemade Cassis image

Steps:

  • Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
  • Remove pan from heat; stir in brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
  • Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavors to develop.

2 cups (10 ounces) fresh black currants, stems removed
1 cup sugar
2 cups brandy or Cognac

KIR

A classic kir is made with aligoté wine and crème de cassis (black currant liqueur), both of which come from the Burgundy region of France. Once you have the classic down (a glass of white wine with just a hint of cassis), variations abound. Substitute sparkling wine for the aligoté, and it becomes a kir royale. Add red wine, and it's a Bourgogne. If you're over wine entirely, dry hard cider (and a splash of Calvados, if you're feeling extra) turns the drink into a kir Normand, its name nodding to Normandy. Whatever base you choose, kirs easily veer saccharine when weighed down with a hefty pour of crème de cassis. Exercise restraint with the potent liqueur - aim for a more dusty rose hue than magenta - but feel free to drink in rapid succession.

Provided by Rebekah Peppler

Categories     cocktails

Yield 1 drink

Number Of Ingredients 2



Kir image

Steps:

  • In a wine glass, combine the cassis and wine. Serve immediately.

Scant 1/2 ounce crème de cassis
5 to 6 ounces dry white wine, chilled

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