Anne Willan

Liqueur de Cassis

Blackcurrant liqueur

Preparation info
  • Makes

    2 litres

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Cooking of Burgundy and the Lyonnais
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

There are never enough blackcurrants in our garden to satisfy the demand for cassis liqueur, which is easily made at home. A bit rich on its own, a teaspoon of cassis topped up with the local white Aligoté wine makes the excellent summer drink of kir.

Ingredients

  • 1 kg (2 lb) blackcurrants
  • 1 litre (1¾

Method

Wash the blackcurrants and put them in a 2-litre (3½-pint) preserving jar. Pour over the vodka or cognac, which should just cover the berries. Cover tightly and leave in a cool place at least two months and up to six months.

Put the berries and alcohol in a pan and cook for 10–15 minutes until the juice runs. Work the mixture through a strainer and measure 1.5 litres (2½ pints). Combine