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It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not! Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month. To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. After the maceration time, prepare the syrup: pour the sugar and water into a saucepan, add the lemon zest and heat without boiling. When the sugar is dissolved, turn it off, cool it, pour the liquid into the bowl with the currants, and mix.
Crème de Cassis Recipe - Where Is My Spoon
Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011.Wines & Ports, Hartzview Vineyard, Tasmania". Archived from the original on 26 September 2013 . Retrieved 21 September 2013. Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka. Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar.
Top 10 blackcurrant recipes | BBC Good Food Top 10 blackcurrant recipes | BBC Good Food
Nearly 16million litres (4.2million US gallons) of crème de cassis are produced annually in France. [7] It is consumed mostly in France but is also exported. In 1979, Germany attempted to restrict the import based on the alcohol content being too low. The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein. [6] Top up the jar with any alcohol you have in the cupboard, ie Brandy, Whisky, Gin, Vodka, White rum etc etc. (I have used mead (given to us) Ouzo (from Greece) even Sherry if I had nothing else!!!).At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit. In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ]
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