Recipe

Cassis Sauce Recipe


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Ingredients
  • 3 c Fresh currant juice, or fresh cranberry-apple
  • 3 oz Liquid pectin
  • 2 tb Lemon juice
  • Unprocessed juice, strained
  • 3 1/4 c Sugar
  • 1 c Cassis
  • INGREDIENTS:
  • Juice, or fine quality commercially canned

Directions
  • Step #1 Yield: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry & game.
  • Step #2 A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly.
  • Step #3 DIRECTIONS: Place fruit juice, cassis, lemon juice, & sugar in heavy saucepan over high heat.
  • Step #4 Bring to a boil, stirring constantly.
  • Step #5 Add liquid pectin and, cook this until mixture comes to a full, stirring constantly, rolling boil.
  • Step #6 Boil for 1 min.
  • Step #7 remove this from heat & skim off foam with metal spoon.
  • Step #8 as soon as possible pour this into hot sterilized jars and vacuum seal (hot water bath method, or can be put in the fridged up to 6 weeks).
  • Step #9 --.
  • Enjoy the CASSIS SAUCE recipe

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