I am making creme de cassis from black currants we grew in our garden! The recipe for the sweet, dark elixir is hands down the simplest recipe I have ever attempted. It is: fresh black currants + vodka + time. Soak together for a few months, strain, heat, add more vodka, water and some sugar. The exact proportions I used can be found in Amy Thielen’s New Midwestern Table cookbook, although I added a step and smashed the fresh berries.
And now I wait, and try to forget about the berries steeping in the cupboard. It should be ready by the holidays.