Crême de Mûres Recipe

Crême de Mûres or Crême de Cassis Recipe

Creme de Cassis
Creme de Cassis

Blackberries grow in abundance in local hedgerows – we pick them in late summer/early autumn and use them for jams, crumbles and for making home-made crême de mûres, similar to crême de cassis. It is often used to make kir (an aperitif where it is mixed with chilled, dry white wine) or kir royale (mixed with dry champagne, crémant or other bubbly).

Here’s a simple recipe for this delicious home-made liqueur. In place of blackberries (mûres) you could use blackcurrants (cassis), blueberries (myrtilles) or raspberries (framboises).

 

 

 

Ingredients

1 kilo blackberries (or blackcurrants, raspberries or myrtilles)
2 litres decent, medium-bodied red wine
Sugar

Method

1. Wash fruit and mash in a blender.
2. Add red wine and leave it to macerate in a covered bowl for 48 hours in a cool place.
3. Strain the mixture through a muslin cloth.
4. Weigh the juice and add an equal weight of sugar.
5. Bring the mixture to the boil in a pan and leave to boil for 5 minutes.
6. Allow to cool to about 40 degrees (tepid) then strain again (if necessary) and bottle.

The crême de mûres (or cassis, or myrtilles) is ready to drink after a couple of weeks, keeps indefinitely.

NB This is a low/no alcohol recipe; if you want to make an alcoholic version add 20cl of pure eau-de-vie (70°-90° ABV) per 70cl of liquid before bottling.

5 thoughts on “Crême de Mûres Recipe

  1. Thank you very much for the Récipe, it sounds simple yet delicious… Although I have to ask, wouldn’t boiling the wine mix kill a great percentage off the alcohol volumen? What would be the final level be?

  2. I thought this was incredibly sweet.
    If I made it again, though to be honest i am not tempted , I would reduce the the sugar. I ended up adding 5 lbs of sugar as I had 5 and a bit pounds of juice.
    It is very nice with ice cream… but 3.5 litres of ice cream sauce!

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