If you've got more blackcurrants than you know what to do with, this is a fabulous recipe to try. There’s no faffing about and you only need three ingredients. Time is all that’s needed to turn those blackcurrants into a smooth and delicious blackcurrant liqueur.
Add all of the ingredients into a large 1 litre lidded jar. The jar will need to have a good seal on it so that the alcohol doesn't evaporate.
Seal the jar, then give it a shake.
Store it in a cool dark place and give it a shake once every so often.
Leave to for at least three months, though six months is better still. The longer you leave it the smoother and more flavoursome it will be.
Strain the liquid into sterilised bottles. Use a fine sieve placed over a funnel to do this. Leave the blackcurrants to drain, but don't be tempted to squash them down to get more liquid out. If you do this the cassis will be cloudy rather than clearn and it may not last as long.
Makes 2 x 350ml bottles. If you want to make larger quantities, just double, triple or quadruple the quantities given in this recipe and use a bigger jar.Don't worry about taking off any stems that might still be attached to the blackcurrants. They're not poisonous and won't alter the flavour.Once bottled, the liqueur will last almost indefinitely, though it tastes better in it's first year.Don't throw the blackcurrants away. You can use them in many blackcurrant recipes or just eat them as they are with ice cream. They're particularly good in these blackcurrant brownies, though they'd also work well in this chocolate blackcurrant buckle recipe.Pour into pretty bottles. They make ideal gifts for friends and family.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.