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Home Cooking

Cassis Liqueur

Junie D | Jan 5, 200610:06 AM     2

Perhaps some liqueur hounds can help my cassis. I made it for the first time and it doesn't have that intense but bright currant flavor I longed for, more of an almost cooked currant taste. I noticed this once with some blackberries I had soaked in vodka, that they tasted almost oxidized, but I didn't turn that into liqueur and I didn't notice it when just tasting the currant-vodka infusion. Here's what I did, following a recipe from Cook and the Gardener:

In August, covered about 2 cups fresh black currants with vodka (unfortunately don't remember which)and set in the back of the cabinet.

In January (recipe said 4 to 6 months later), brought mixture to a boil, strained and added equal amount sugar (in this case 2 cups) and 1/2 cup vodka (1 cup vodka to each quart sugar). Then boiled about 10 minutes until thickened.

So:
Could it be the vodka?
Should I have heated the initial vodka-currant mix to draw out flavor?
I don't think it is the boiling because I tasted this in the unboiled blackberry vodka - but thoughts?
Does it simply need to age (as with limoncello)?

Thanks.

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