Crème de Cassis
- 1.00 kg (2.2 lbs) blackcurrant berries
- 1 l (32 fl oz) (4 cups) red wine with at least 13% alcohol
Macerate this mixture for 8 days, stirring from time to time. If the room is very warm the maceration may take less time.
Put the berries and their liquid through a food mill to extract all the juice.
Cooking the mixture:
For every liter (4 cups) of sieved juice add 800 grams (4 cups) granulated sugar. Put this mixture into a large pot and bring to a boil. Cook at a heavy boil for 10 minutes. Remove from the heat and let cool to tepid.
For each liter of blackcurrant mixture add 1 cup of fruit alcohol. Put the mixture into sterilized bottles and cork.
This should rest 6 months before serving, and will last years.