Creme De Cassis Currant Liqueur Recipes

Steps:

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

Steps:

• Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
• Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
• For every cup of liquid, add 1 cup of sugar.
• Heat gently, stirring frequently, until the sugar has dissolved.
• 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.
• Allow to cool.
• 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.
• Use whenever a recipe/cocktail calls for creme de cassis.

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:

• 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.

Steps:

• Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
• Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
• Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
• Bake cookies until golden brown all over, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Place the currants in a medium saucepan and mash with a potato masher.
• Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
• Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
• Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
• To allow the flavors to develop, store at least 1 week in the refrigerator before using.