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Currant or Raisin Liqueur (Cassis)


Double the sugar syrup for creme de cassis. You can divide this recipe And make half cassis and half creme de cassis. Creme de cassis is commercially made with brandy, but it is also delicious made with vodka.

1 cup water
1 cup dried currants or raisins
2 cups vodka or brandy
3/4 cup sugar syrup for cassis (see below)

Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes. Drain off water. Place currants and alcohol in a tightly closed jar and steep for 1 week. Shake jar occasionally during steeping. Strain and filter. Add enough sugar syrup for cassis, or more for cre/me de cassis, to your taste. Mature for 2 weeks.

Yield: 3 - 4-1/2 cups

Sugar Syrup 1
1 cup white granulated sugar
1/2 cup water

or

Sugar Syrup 2
3/4 cup brown sugar
1/2 cup granulated white sugar
1/2 cup water

Bring to boil, and stir until all the sugar is dissolved and the mixture is clear. Either recipe makes 1 cup.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.