Redcurrant Cassis

We’ve just returned from a wonderful holiday in France. Imagine staying in a beautiful farmhouse, being cooked amazing food daily, rural runs and enjoying wine, cheese and good company for a week. Sound perfect? It was. Our friends run “New Community La Vay” in Maisoncelles la Jourdan, Vire. A tiny village I had been to when I was 16 on a school French exchange, so quite a déjà vu to go back. I love the self sufficiency ethos of this place – they are growing their own food with a large veggie patch, chicken, ducks, geese, turkeys and sheep.

Dietitian UK: Feeding the birds at "Le Vay"

Dietitian UK: Chickens

One of the great pleasures I had was not having to worry about my dietary requirements as Amanda was very able to easily cater for me. It’s not often I find someone who can do that. I therefore enjoyed nosing around her kitchen, cookery books and talking food with her.

One of the recipes I brought back was for Cassis, usually made with blackcurrants but with our glut or redcurrants I decided to try it out with those instead. I wasn’t disappointed! It makes a silky smooth, tangy, delicious liqueur that is a bit too quaffable. Great on its own or with a white wine or some bubbles. I may have to make more 😉

Dietitian UK: Redcurrant Cassis

Redcurrant Cassis
Yields 1300
A silky smooth, tangy redcurrant liqueur.
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2 calories
0 g
0 g
0 g
0 g
0 g
1 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
1g
Yields
1300
Amount Per Serving
Calories 2
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 600g redcurrants
  2. 750ml good quality red wine
  3. 500g sugar
  4. 100ml brandy/vodka/gin (I used brandy)
Instructions
  1. If you have picked your own you need to take the redcurrants off their stems, using a fork is the easiest way, run the form down the stem and the currants will pop off. Little bits of stem left in the currants are fine.
  2. Partially mash the currants in a large bowl using a potato masher, then pour over the red wine and stir.
  3. Leave to macerate for 2-3 days, stir and mash a little more each day.
  4. Strain the liquid through a colander and then through a fine sieve into a large saucepan.
  5. Add 500g sugar, heat gently and stir to dissolve. Now simmer for 15 minutes.
  6. Add the brandy.
  7. Pour into bottles and enjoy!
beta
calories
2
fat
0g
protein
0g
carbs
0g
more
Dietitian UK http://www.dietitianuk.co.uk/

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