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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3687.0. "Cassis or bust!" by SHIPS::HERLIHY_J (Noone could call me wreckless) Mon Nov 09 1992 11:58

    Help!
    
    I've defrosted three pounds of blackcurrants, intending to do something
    with them, but I've got really bored of making fruit pies, and I've
    plenty of jam...
    
    Does anyone know how to make Cassis?
    
    Alternatively, does anyone have any ideas how to preserve blackcurrants
    - something a bit different.
    
    Thanks,
    Jane.

T.R	Title	User	Personal Name	Date	Lines
3687.1	a guess at Creme de Cassis	ENABLE::glantz	Mike @TAY 227-4299 TP Eng Littleton	`Mon Nov 09 1992 12:24`	13
	Sweet fruit liqueurs, like Creme de Cassis, are made by infusing the fruit in an alcoholic liquid, rather than by distillation (which is how eaux-de-vie are made). I don't know exactly how to make Creme de Cassis, but I would imagine you could just mash a pile of them and add with some sugar to a decent vodka. The sugar content would be pretty high -- maybe something like 1/4 cup per quart of liquid (or maybe less if the fruit is very ripe). Strain it after a couple of months, and you should have something pretty tasty. My guess would be that the traditional Creme de Cassis from France is made with some other flavorings as well as the fruit, but I don't know for sure.
3687.2		ENABLE::glantz	Mike @TAY 227-4299 TP Eng Littleton	`Mon Nov 09 1992 12:26`	3
	By the way, they would probably make a delicious sherbet ... or a sauce for pancakes or turkey or duck or dessert ... or a dessert mousse ... or even a preserve (probably need to add pectin) ...