Recipes around the world compilation

Homemade Cassis

By PutoPinoy on Tuesday, August 02, 2011 At Tuesday, August 02, 2011

>10 oz or 2 cups fresh black currants, stems removed
>a cup of white sugar
>2 cups of cognac or brandy


1. Using a potato masher, mash currants in a medium saucepan. Add sugar and a cup of water; bring to a simmer over medium-heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.

2. Remove pan from heat; stir in cognac or brandy. Transfer to a glass jar. Seal tightly. Refrigerate for a week.

3. Strain mixture to a sieve into a medium bowl. Pour again through sieve lined w/ cheesecloth into a clean jar

4. Refrigerate again for a week to develop flavors.