At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit. Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

British Cassis, (Blackcurrant liqueur) by White Heron, 15% British Cassis, (Blackcurrant liqueur) by White Heron, 15%

Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage Usually this is served as an aperitif before a meal. Traditionally it is served as a Kir, which means you just use the cassis and top up with dry white wine. As with all liqueur making you must ensure that you decant your finished liqueur into sterilised bottles. Read my article on how to sterilise glassware before you start. Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka. Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011.Duplais, Pierre; Duplais, Pierre Jr. (1871). A Treatise on the Manufacture and Distillation of Alcoholic Liquors. Philadelphia: H. C. Baird. p.518. Be sure to give it a stir at least once a day, and after a week the sugar should all have dissolved. When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging. The fruit will have lost most its flavor into the liqueur but can still be used in fruitcakes or to top ice cream. Generally, they’re a one-time use type thing.

Homemade Cassis (French blackcurrant liqueur) - Larder Love

I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations: Alcohol and sugar are both strong preservers. Water is the thing that causes things to mould or turn exactly how described. Any ideas? If it is good, strain through muslin and funnel it into a bottle. Label (I put start date & bottle date on). Top up the jar with any alcohol you have in the cupboard, ie Brandy, Whisky, Gin, Vodka, White rum etc etc. (I have used mead (given to us) Ouzo (from Greece) even Sherry if I had nothing else!!!). It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not!Living the real-food dream on a Cornish smallholding. Home-grown veggies, our hens’ eggs, foraged wild foods & local ingredients. From tasty wholesome meals to simple camping recipes, I guarantee a real foodie adventure! Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. Hi Janie. Just finished bottling up a batch of cassis on Vancouver Island.we used 40percent cougar leakings and it is the cats meow.

Blackcurrant recipes | BBC Good Food

I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve.

Step 3 When ready, strain the liqueur and decant into sterilised bottles (see GH TIP). Decorate with bay leaves, if you like. Vodka is always my first choice, but I've also made the liqueur with brandy or with German Korn, which is a clear, very strong spirit made of grains. You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar. Wines & Ports, Hartzview Vineyard, Tasmania". Archived from the original on 26 September 2013 . Retrieved 21 September 2013. Michael Thomas, You can freeze some and add them to an apple pie etc. They have lost a lot of their flavour but it still works.

Homemade Blackcurrant Liqueur (Cassis) - Practical Self Reliance

If they are recently frozen I wouldn’t imagine it would make a difference Erica. If they’d been in the freezer long enough to get frosty, I would defrost and drain before using so as not to dilute the preserving nature of the alcohol. In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ]NOW TASTE . If it needs more sugar spoon more in and shake every now and then and after a few more weeks try it again . And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer.