[NAFEX] Blackcurrqant Cassis
arboretum at homeorchardsociety.org
Fri Dec 7 00:02:44 EST 2007
no refrigeration necessary, for any of the fruit steeped brandies or
vodkas. after they are made, they live in my unheated, sort of dark
pantry. i think just keeping them out of direct sunlight is maybe
the best for long term storage.
On Dec 6, 2007, at 12:35 PM, Kathryn Mathews wrote:
> Do you need to refrigerate this or does it keep at room temperature
> without any canning procedure?
> Kathryn Mathews
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> -----Original Message-----
> From: nafex-bounces at lists.ibiblio.org [mailto:nafex-
> bounces at lists.ibiblio.org]On Behalf Of Karen Tillou
> Sent: 12/06/2007 1:32 PM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] Blackcurrqant Cassis
> cherries in brandy are super delicious, easy and long lasting - get
> a decent quality of brandy to start - i go for a bottle between the
> bottom shelf rotgut and upper shelf quality. this is a recipe from
> Keeping Food Fresh, a book of french food preservation recipes:
> sun cooked cherries in brandy
> 1 quart unwashed cherries with stems left on, but cut to 1/2 inch long
> 1/2 cup sugar
> 1/2 cup brandy
> 1 quart canning jar and lid
> fill jar to the rim with cherries, packing them well.
> add the sugar, then the brandy, close the lid.
> leave the jar out in the sun for one month (longer in cloudy
> weather), shaking the jar after one week in the sun.
> good for up to two years.
> so - great success, you could vary the sugar amount some to get it
> sweeter or not i suppose, but no cloudyness or ugly color to the
> brandy. the whole fruit with stem on i think helps with the
> cloudy problem. this yields yummy drinks, dessert fruit with a
> kick, and my jar just turned two this summer, and the remaining
> bits are still as good as the first. i would try this recipe with
> any small, whole berries - currants, rubus . i suspect small
> dessert quality pears might be nice too, though the most flavor
> would come from chopped up fruit, and that might create cloudyness.
> but clouds not withstanding, if the flavor is there, who cares!
> vodka steeped any fruit is good too - though the blueberry vodka
> was a dissappointment. but currants, pear, apple, quince! oh!
> yummy. good for ridiculous flavored cocktails in midwinter.
> happy steeping...
> oregon zone 8a
> On Dec 6, 2007, at 8:56 AM, Thomas Olenio wrote:
>> Hello All,
>> Tom suggested I post this cassis recipe, so here it goes. We are
>> this with a friend who will be staying at our farm when we are
>> away for the
>> next few weeks. Hopefully she can catch the currants before the
>> birds dive
>> in and ransack the bushes. I found this in a wonderful book - "
>> The Cook and
>> the Gardner" by Amanda Hesser, A Year of Recipes and Writings from
>> French Countryside.
>> You can make this in any amount, you just need to be really
>> accurate about
>> quantities / proportion for the juice and the sugar. It is made in
>> parts, at picking time and then about 4 to 6 months later. We usually
>> complete part two late November or early December when it's really a
>> disgusting grey, rainy day and enjoy having the fruit smells all
>> through the
>> house. The tasting is also kind of fun. We drizzled pot scrapings
>> biscotti and they were heavenly.
>> MADAME MILBERT'S CASSIS
>> Makes 2 One-Quart MasonJars
>> PART ONE
>> Enough black currants to fill the jars ( about 3 to 4 cups per jar )
>> Eau-de-vie or vodka ( the alcohol countent should be 80 proof )
>> to cover
>> the currants - usually 3 to 3 1/2 cups per jar
>> Sterilize the jars with boiling water and dry them with a clean
>> Loosely pack the black currants in the jars, leaving 1/2 inch of
>> space at
>> the top of each jar. Cover with eau-de-vie or vodka and seal.
>> Store for 4 to
>> 6 months .
>> PART TWO
>> You will need sterilized wine bottles and some corks.
>> Be very accurate when measuring the proportion of juice to sugar.
>> Bring the fruit and eau-de-vie or vodka mixture to a boil in a
>> Strain the juice into a large bowl, crushing the fruit with the
>> back of a
>> large spoon to extract the maximum amount of juice. Measure the
>> juice you
>> obtain, then measure out an equal amount of sugar. For every quart
>> of black
>> currant juice, for example, add one quart of sugar and one cup of
>> or vodka.
>> Combine them in a saucepan, bring to a boil, and cook until the
>> sugar has
>> completely dissolved and the mixture turns thick and syrupy,
>> coating the
>> back of a spoon. This takes about ten minutes. As the mixture
>> cooks and the
>> sugar dissolves, the liquid turns glossy. As it nears the perfect
>> stage, it
>> drips from the spoon in a thin, syrupy thread. Remember, it will
>> slightly as it cools and should reamin liquid, so do not bring to
>> a jelly
>> Pour through a funnel into sterilized wine bottles. Let cool and
>> seal with
>> corks. The bottles are best for pouring.
>> Comment: When we made this two years ago, it turned quite thick,
>> so we added
>> a small amount of vodka which brought it back to syrupy. There's no
>> comparison when you do a taste test with the store-bought product.
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