Blackcurrant cassis

You'll have to wait for Caroline Hennessy’s cassis- but it's worth it.

Thu, Sep 5, 2013, 13:30

  • 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.