Creme de Cassis
This is a very traditional recipe, passed on to us by our good friend, Agnes Tassel, who has been making Creme de Cassis for us and our friends for years. We are serving her 2006 this summer! Thanks Agnes!
This is what you need for a real Kir, this and a good dry white wine. Or try it with sparkling wine for a Kir Royale.Just add a tablespoonful (to taste) to the bottom of a wine glass and top with the wine.
For the initial maceration:
1 kilo (2.2 pounds) blackcurrant berries
1 liter (32 fl oz) 4 cups red wine with at least 13% alcohol
Macerate this mixture for 8 days, stirring from time to time. If the room is very warm the maceration may take less time.
Put the berries and their liquid through a food mill to extract all the juice.
Cooking the mixture:
For every liter (4 cups) of sieved juice add 800 grams (4 cups) granulated sugar. Put this mixture into a large pot and bring to a boil. Cook at a heavy boil for 10 minutes. Remove from the heat and let cool to tepid.
To finish:
For each liter of blackcurrant mixture add 1 cup of fruit alcohol. Put the mixture into sterilized bottles and cork.
This should rest 6 months before serving, and will last years.