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.
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 😉
- 600g redcurrants
- 750ml good quality red wine
- 500g sugar
- 100ml brandy/vodka/gin (I used brandy)
- 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.
- Partially mash the currants in a large bowl using a potato masher, then pour over the red wine and stir.
- Leave to macerate for 2-3 days, stir and mash a little more each day.
- Strain the liquid through a colander and then through a fine sieve into a large saucepan.
- Add 500g sugar, heat gently and stir to dissolve. Now simmer for 15 minutes.
- Add the brandy.
- Pour into bottles and enjoy!