Pick through the blackcurrants, removing stems leaves and bugs.
Wash if necessary and dry on a clean tea towel.
Add in the sugar and brandy and stir well.
Cover and stand the jar on a sunny windowsill until the sugar has all dissolved.
Be sure to and give it a stir once or twice a day.
After a minimum of one month, and a maximum of four months, strain the fruit.
Line a sieve with a piece of clean muslin and strain the liqueur into a clean pan or bowl below.
Don't squash the currants, instead allow them to slowly drip through the sieve.
The leftover boozey blackcurrants can be used in an (adult only!) dessert such as a crumble or pie.
Pour the cassis liqueur into clean, sterile bottles. Label with the contents and date, and store somewhere cool and dry.
Please enjoy my recipe! Jane | hedgecombers.com