Monday, 21 July 2014
How to Make: Homemade Cassis
If there's one over-riding theme I've picked up from the Christmas in July grocery events I've been to lately it's that Cassis is going to be HUGE this yuletide. Warming and fruitifying everything from cocktails to mince pies, from sausages to stuffing you can get ahead of the game by making your own Cassis right now.
This is the time that blackcurrants are ripening and you'll find punnets in the shops if you're not lucky enough to have your own bush in the garden like we do. It seems to be a bumper year this year.
I've only made a small batch since I'm the only boozer in this house, it would be a bit mean to use them all - the rest will be used to make 'beena' squash for the teetotallers in the household.
This is such a simple recipe, it really requires little effort, but it does take time to mature so if you make it now it will be perfect for Christmas, either as a gift or for proving to everyone that you're bang on trend in the kitchen this year! If you've ever made sloe gin or blackberry vodka, it's basically the same principle so you'll have no trouble making this.