Title: Creme De Cassis
Categories: Beverages Fruit French
Yield: 14 Litres

5	kg	Ripe blackcurrants
5	l	Red wine
8	kg	Approx sugar *
4	l	Approx eau de vie blanche **

* Use 800g sugar for each litre of juice - see recipe ** Use 1 part of eau de vie at 40% per 3 parts syrup.

Macerate the fruit in the red wine for about 48 hours. Ideally in the sun. Little by little, smash up the fruit in the blender, then press well in a cloth to extract all the juice. When all done, measure the volume and add 800g sugar per litre of juice. Put into a jam pan and put over low to moderate heat to dissolve sugar. When dissolved, warm gently to about 140F and start timer for 15 minutes. When timer goes off, stir gently and check temperature. Repeat 2-3 times, then set timer for longer intervals (say 1/2 hour.) Make sure temperature stays steady, as it shouldn't rise above 160F. After some time (>2 hours) the volume will have reduced slightly and the liquid will have become slightly thicker. Remove from heat and cool.

Using a mug, transfer 3 measures of syrup into a clean container, followed by 1 measure of alcohol, added while stirring carefully and continuously, until all the syrup is added. Towards the end, adjust the volumes maintaining the ratio of 1 part of eau de vie to 3 parts of fruit syrup.

Pour into sterile bottles, cork and leave a couple of days before drinking.

Recipe Jane Grigson's Fruit Book MMed IMH c/o Georges' Home BBS 2:323/4.4

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