Crême de Mûres or Crême de Cassis Recipe
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).
1 kilo blackberries (or blackcurrants, raspberries or myrtilles)
2 litres decent, medium-bodied red wine
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.