Homemade Cassis (Martha Stewart) - cooking recipe

Ingredients

2 cups fresh black currants, stems removed (10 ounces)
1 cup sugar
1 cup water
2 cups brandy or 2 cups cognac

Preparation

Place the currants in a medium saucepan and mash with a potato masher.
Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
To allow the flavors to develop, store at least 1 week in the refrigerator before using.