Red/Black currant cassis

The first time I made this I only made a small amount and by the time Christmas had come and gone so had this ruby coloured liquid so last year I used my glut of fruit to make several bottles worth.  You need to leave the brew for at least 5 months for it to infuse


Ingredients

Equal weight of Red or Black currants (or mixture) and granulated sugar
Twice the weight of good quality vodka or white rum
Two Leaves from the currant bush







Remove fruit from stalks and wash, weigh and then place in a large wide mouth kilner jar. Weigh out the same amount of granulated sugar and pour onto the fruit. Crush gently to crush the fruit and start the process. Wash the leaves and pat dry, place on the sugar/fruit mix.

Weigh out twice the amount of vodka (or white rum if using) and pour it over the fruit mix. Seal securely and then shake.

Store somewhere dark and shake once a week until all the sugar has disolved then leave to 'brew' for around 5 months.

Strain through a muslin cloth and bottle.

If you find it is a little dry then you can top up with a little sugar syrup (sugar disolved in warm water and then brought to the boil for 5 minutes)



Cassis is lovely over ice or added to dry sparkling wine but it also makes a perfect comfort drink for colds - warmed for a couple of seconds in the microwave it  makes a rich vitamin c hug which soothes coughs and sore throats.

I also use it a fair amount in cooking - and if you have made it yourself rather than bought an expensive bottle you dont mind so much.  It makes a lovely sauce for red meat or pork and added to fried onions and mushrooms and boiled rapidly it make a fantastic sticky topping to make a burger just that little bit special