Homemade Creme De Cassis Liqueur - cooking recipe

Ingredients

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

Preparation

Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
Puree the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
For every cup of liquid, add 1 cup of sugar.
Heat gently, stirring frequently, until the sugar has dissolved.
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.
Allow to cool.
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.
Use whenever a recipe/cocktail calls for creme de cassis.