Homemade Creme De Cassis Liqueur

• 1 lb black currants, mashed
• 2 1/2 cups red wine
• 4 -5 cups sugar
• 2 - 2 1/2 cups vodka or 2 -2 1/2 cups brandy

1. Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
2. Puree the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
3. For every cup of liquid, add 1 cup of sugar.
4. Heat gently, stirring frequently, until the sugar has dissolved.
5. Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
6. Allow to cool.
7. Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
8. Use whenever a recipe/cocktail calls for creme de cassis.

black currants, red wine, sugar, vodka

Taken from www.food.com/recipe/homemade-creme-de-cassis-liqueur-183432 (may not work)