Creme De Cassis (Currant Liqueur)

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“This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.”

Ingredients Nutrition

  • 7 -8 cups currants (the classic is black currants, but red currants will also make a lovely cassis)
  • 5 -6 cups eau de vie or 5 -6 cups vodka (enough to cover the currantsd in the jars)
  • 2 lbs sugar (approximately)
  • 2 cups eau de vie or 2 cups vodka


  1. You will also need: 2 Quart mason jars.
  2. Phase one:
  3. Remove currants from stems and wash.
  4. Fill two quart jars with currants three-quarters of the way to the top.
  5. Pour eau de vie or vodka over the currants until the jars are nearly full.
  6. Seal jars and let sit.
  7. Note: currents are usually available at the end of July; they should sit in the jars until early December.
  8. Phase Two:
  9. In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan.
  10. Bring to a boil.
  11. Strain the juice.
  12. Measure the quantity of juice.
  13. For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
  14. Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes).
  15. Pour into sterilized jars or bottles.
  16. Seal.
  17. Note: It is ready to drink at this stage, but it only gets better as it sits.

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