A couple of days ago I bottled up my cassis that had been laying in a bottle since July. The amount of liquid that resulted was smaller than I had hoped but still, you don’t want too much of a good thing (especially when it’s mostly vodka.) I got the recipe from The Cook and the Gardener and apparently the author got the recipe in turn from Madame Milbert, so if it doesn’t taste good then I have a few people I can blame instead of me. The cassis is prepared in two parts:
Firstly you need to pick enough blackcurrants to fill a large bottle. Wash them and pack them in. Then pour vodka over them and fill to the top. Seal and leave until the first week in December.
Strain the berries over a pan, squashing them to bring out the last bits of juice. What you should have is blackcurrant flavoured vodka (good enough for anyone, you might think) but the next stage is to make it thicken. Measure how much liquid you have and then add equal parts of both sugar and vodka. I have a quarter of a pint, so I added a quart of a pint of sugar and the same of vodka. Bring it to the boil until it starts to thicken but don’t let it get to the jelly stage. Bottle it into sterilised jars. And there you have Cassis – ready for Kir Royale on Christmas day!