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Creme de Cassis



  • 1 1/2 cups Sun-Maid currants
  • 3 cups boiling water
  • 1 fifth 80-proof vodka
  • 1/2 to 1 cup sugar syrup


  1. Cook the currants in the boiling water for about 5 minutes; let them cool and discard the water.
  2. Put the currants and the vodka into a tightly closed jar and let steep for 1 to 2 weeks, shaking the jar vigorously occasionally.
  3. Strain and filter through cheesecloth.
  4. Add 1/2 cup sugar syrup, stir and taste. May add up to 1 cup of syrup, stirring and tasting after each small addition.

Source: Making Cordials & Liqueurs at Home, J.P. Farrell


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