You'll have to wait for Caroline Hennessy’s cassis- but it's worth it.
- Cooking Time: 99999 mins
- Course: Dessert
- Cuisine: French
- 450g ripe blackcurrants, rinsed
- 450g caster sugar
- 6 small, tender blackcurrant leaves
- 450mls brandy
Put the blackcurrants into a bowl and mash thoroughly. Add the caster sugar and mash again. Scrape the purple mush into a large sterilised kilner jar, drop the leaves in and pour over the brandy. Stir well.
Leave on a warm windowsill for a week, giving it an occasional stir, then fish out the blackcurrant leaves and put the jar in a cool dark location. Allow to steep or macerate for three months then strain out the fruit – boozy blackcurrants make a great tart or crumble when combined with cooking apples – and pour the resulting liquid into sterilised bottles.Allow to mature for at least another three months. Makes 900mls of cassis, approx.