Name: Red currant liqueur
Cook time: 60 min
Total time: 60 min
Yield: 2
Cuisine: International
Ingredients: Red currants - 600 g; Vodka - 700 ml; Sugar - 200 g; Water - 150 ml

From red currants you can prepare the same thing for the winter as from black currants: make jam, freeze, make excellent jelly, prepare compote for the winter. Bright, spectacular, it will delight you even in winter. They also make liqueurs from these berries. Please do not confuse it with tinctures. Tincture is an alcoholic drink made with dry ingredients: spices, herbs. And the liqueurs are based on fresh berries and fruits. A well-prepared liqueur should have the aroma and taste of the berries with which it was prepared. A bottle of homemade liqueur can be a good gift for a birthday or holiday.

Remove currants from twigs and damaged berries. Wash and place in a colander to drain.

Pour water into a saucepan, add sugar and bring to a boil. The sugar should all dissolve. Pour the hot syrup over the berries and leave to cool.

Pour in the vodka, cap the bottle and place it in a place protected from light at room temperature for 30 days. Shake the bottles every week.

After 30 days, filter the red currant liqueur through 2–3 layers of gauze. Discard the cake and pour the finished liqueur into prepared bottles. Seal with stoppers and store in a dark place.

Red currant liqueur

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Red currants are a true treasure trove of pectin, which is why jam made from them turns out incredibly thick, like a delicate jelly. To achieve the perfect consistency, immediately after cooking, strain the hot berry mixture through a sieve, removing seeds and skin particles. The jam cooks over high heat for only about 10 minutes, requiring constant stirring. The cooled dessert will become quite dense and thick, ideal for layering cakes and pastries. From the specified amount of ingredients, you will get one 0.5-liter jar.

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Red currant liqueur

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