[NAFEX] FW: Cassis

Naomi Counides naomi at oznayim.us
Sun Jun 21 21:45:58 EDT 2009



"Few people are capable of expressing with equanimity opinions which differ
from the prejudices of their social environment.  Most people are even
incapable of forming such opinions." 
 ..... Albert Einstein

-----Original Message-----
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of
rmelrose at danvilleVT.net
Sent: Friday, December 07, 2007 11:57 AM
To: nafex at lists.ibiblio.org
Subject: [NAFEX] Cassis

Yes, Donna, I would not be too keen to boil the alcohol off either.

I have tried several recipes for cassis and the one I settled on comes from
Jane Grigson's ``Good Things'' (if you have a copy, the recipe isn't listed
in the index, look in the liquer chapter; the recipe in her ``Fruit'' book
is a complete dog). Roughly it says, take 1lb blackcurrants, 3/4 lb of
sugar (I use 1/2 lb or a little less) and 1 pint of vodka -- she also
suggests the addition of cinnamon which seems like a really bad idea to
me. Mush up the blackcurrants stems and all, I always put in a few green
leaves, add the sugar, mix with the vodka and leave in a closed jar for a
month, preferably warm and in the sun. That is all trivial, the work part
is then to strain through muslin, squeezing out the juice. But it is then
ready for use.

Not surprisingly it has a very strong fruit flavour, if you are unfortunate
enough not to like blackcurrants don't even try it. Much better than the
commercial stuff to my taste -- not as syrupy. Makes a very nice Kir.

Richard

> 
> I'm a little puzzled by this recipe because it seems like the cooking
would evaporate much of the alcohol, thus eliminating much of the reason for
having the alcohol in it in the first place.  It's just a syrup then,
preserved only by high sugar content and storage temps too cool to ferment
it.  Or does some alcohol remain?  Donna

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