Enka:ri Farm

In the land of berry abundance lies the opportunity for exploration into sweet and tart new recipes.

After many years of trialing different crops on the farm, it seems that several dark berries really love this land and thrive here naturally- both wild and cultivated. Red and black currants, blackberries, aronia, mulberry, autumn olive, haskaps, and others we haven’t yet had the chance to harvest (typically due to our local deer friends).

With this abundance of berries comes the opportunity to try new things – like berry liqueur!

Creme de cassis is one of the more well-known, widely distributed berry liqueurs, though its name is likely more familiar than its main ingredient – black currant, or cassis in French. Black currants straight off the bush are musky, earthy, a bit tart, and just a tad sweet.

Like most dark berries, they’re loaded with antioxidants, and like many super-healthy foods, they taste better when combined with a load of sugar. Black currant jam is quite easy to make and is crazy delicious, yet I was feeling the urge to go one step further and try adding sugar, liquor, and time to make my own batch of creme de cassis.

For a classic and simple creme de cassis liqueur, really all you need to do is combine berries, sugar, and liquor, then wait.

Simple Steps:
Use a clean glass jar. Fill the jar:

3.5parts washed berries (no need to remove stems or leaves).
1.5parts sugar.
5 parts neutral spirit.

Seal for 3 months, shaking the mixture lightly from time to time.

Strain out the berries – save them to bake into scones, clafoutis, or a buckle!

In addition to blackcurrant liqueur, in 2024 I made batches with aronia and wild black raspberries. All delicious! I look forward to making, trying, and sharing new berry liqueurs in the coming seasons!

Try these Recipes: