North American Fruit Explorers mailing list at ibiblio

[rmelrose@danvilleVT.net]

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