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labruscagrape - Re: [OFEX] Cassis Recipe

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  • From: "Biz Storms" <biz.storms@sympatico.ca>
  • To: "Ontario Fruit Explorers" <labruscagrape@lists.ibiblio.org>
  • Subject: Re: [OFEX] Cassis Recipe
  • Date: Tue, 28 Jun 2005 07:43:24 -0400

Hello All,

Tom suggested I post this cassis recipe, so here it goes. We are leaving 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 the 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 two 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 over biscotti and they were heavenly.

MADAME MILBERT'S CASSIS
Makes 2 One-Quart MasonJars

PART ONE

Ingredients
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 towel. 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 saucepan. 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 eau-de-vie 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 thicken slightly as it cools and should reamin liquid, so do not bring to a jelly stage.

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.

Enjoy!







  • Re: [OFEX] Cassis Recipe, Biz Storms, 06/28/2005

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