If you’re growing currants or have access to fresh red or black currants, you can make your own delicious drink with this recipe for cassis.
I love kir (a cocktail made with cassis and white wine) and its cousin kir royale (cassis and champagne). While crème de cassis is traditionally made with black currants, I learned that red currants can also be used.
We’ve been harvesting currants here, and even the ripest berries are intensely, mouth-puckeringly tart.
After scratching my head about how to best utilize the little red berries, I found a recipe for homemade cassis and knew we were in business.
If you grow currants, you might also enjoy our recipe for Red Currant Honey Iced Tea.
This recipe is easy to make, but just know that it has a long time frame of 4 to 6 months while the currants infuse with the vodka.
This is a two-part recipe, and you can easily double this if you have a bounty of fresh currants.
For the infusion:
- 3 to 4 cups ripe currants
- 2 1/2 to 3 cups vodka (enough to cover the currants in the jar)
For the Creme de Cassis:
- 2 cups currant infusion
- 2 cups sugar
- 1 cup vodka
Wash the currants, remove any stems and gently pour them in a one-quart Mason jar. Pour the vodka in the jar, almost to the top.
Seal the jar and put it in a cool, dark place for 4 to 6 months.
To finish the cassis, strain the contents of the jar into a large glass measuring cup and measure the liquid. Pour the liquid into a large, heavy saucepan. For every 2 cups of liquid, add 2 cups of sugar and 1/2 cup of vodka and stir. Bring to a boil and simmer for about ten minutes, or until sugar is dissolved and mixture is syrupy. Pour into a hot, sterilized jar or bottle and seal tightly.
Store in the refrigerator for up to 6 months.
About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites, 101 Things To Do With Bacon, and BERRIES. She enjoys sharing ideas to simplify cooking, gardening, and home projects. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
4 thoughts on “Recipe for Cassis”
What a wonderful photograph of the now and future Cassis. There is nothing that says we are at the height of summer and that are gardens are brimming over, better, then a wide mouth quart sized Ball Mason jar. I myself am about to can some Sauerkraut that has been crock rotting for a couple of weeks now.
I was in my garden just last evening at twilight, a bit in awe of these plants bearing vegetables and fine things to eat. I suddenly realized I had probably over planted green beans. I thought to myself…. “dare I consider canning some of them for winter? After all, Del Monte charges me just $1.19 a can, anytime.” I’m thinking about it…..
I will be back for the holidays…. for the unsealing, and to hear the rest of this story
Sounds super yummy. Wish I could try it!
bamboo and organic clothing
Do you think this will work with currants I froze fresh this spring? I have a big bag full, was going to defrost and make jam/jelly, but I’d love something alcoholic instead. Or maybe I’ll have to wait for next year…
I think the frozen currants would work perfectly in this recipe because the vodka slowly gets infused with the color and essence of the currants. I checked our batch recently and took a small taste and the flavor is amazing! Good luck and thanks for visiting.