Posts Tagged blackcurrant liqueur

Making Blackcurrant vodka liqueur

We have a bountiful crop of lovely blackcurrants this year, so apart from stewing them up and freezing them for pies and crumbles I decided this year to have a go at Blackcurrant vodka liqueur.  This is different from Cassis which we made last year with brandy as this uses vodka.

First pick your blackcurrants.  You need 750g prepared fruit for every bottle of 700ml vodka.

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You then have to pick it over and remove all the leaves and stalks and then wash them.

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Then gradually add these berries to a demi john.  You have to do this slowly and little by little or they go all over the place. Then add 750gm caster sugar.  I used  a funnel to tip mine in.

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After you’ve added the sugar, you add the bottle of vodka.  We only bought the cheap stuff not the well known brand as that’s all it needs.

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I actually made double the quantity so this is the 2nd bottle of vodka going into mine.

Then put a stopper in the top and give it all a vigorous shake.

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Shake daily for a week, then weekly for a month, until all the sugar is dissolved.  Leave for at least 3 months to mature, longer is better.  Should definitely we ready for Christmas if we can wait that long.

This is very similar to the way I made strawberry vodka earlier on. So basically

750gm prepared blackcurrants

750gm caster sugar

700ml bottle of vodka

are all the ingredients you need.

After at least 3 months strain off the fruit and you are left with delicious liqueur to bottle up.

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Beautiful blackcurrants and making Cassis

We planted our blackcurrant bushes the first summer we were here, that is 2 years ago now but this is the first year we have had any significant berries off them.  With all this rain they are big and beautiful.  Easy enough to pick but what a pain they are to top and tail prior to stewing up!!

beautiful blackcurrants just picked

So I decided to look for what else I could make with them, without having to top and tail first and the first thing I came up with was making some blackcurrant liqueur or Cassis.  This is how I made the first batch. First remove all the stalks and leaves.  There is no quick way to do this, you just have to sit and painstakingly go through them all, but still quicker than topping and tailing.  Then weigh the fruit.  You need: 

600g blackcurrants

700ml brandy

400g sugar

6 fresh blackcurrant leaves

1 small stick of cinnamon

3 or 4 cloves 

Add the brandy to a demi john or similar large vessel.   Add the washed blackcurrants.  I did this with a small spoon. You then add the sugar, the cinnamon and cloves and a stopper and give it a good swish round, then leave for at least 2 months.  After that strain the fruit and you are left with a lovely liqueur which you can bottle up.  I have saved my brandy bottle for this reason.

 

 Today I made my first batch with one bottle of brandy, but I am going to get another and double up on the sugar and blackcurrants to make a larger quantity.  It will all fit into the demi john. 

I used the rest of my today’s blackcurrants to make blackcurrant and raspberry jam, using 200g blackcurrants to 620 g of raspberries and one packet of 1 kilo jam sugar.  Delicous and all ready now for my B&B guests for breakfast. visit us at www.lodgehousebandbsomerset.co.uk

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