….and it can go away too. Okay I’ll be the first to admit it I hate Christmas…with a passion. Its a commercial holiday that has lost all meaning except for giving kids an excuse to demand ever more expensive presents. But for me its the time of year I always feel at my lowest, and its when I really feel lonely and this year will be especially so. However it does have a plus side, its a time of food and drink, and I time I can share my cooking with friends and family and bring a little bit of joy to them.

This year I have decided to make a bunch of things to give as presents. I never know what to buy people, and I don’t want to give them something tacky or that will end up at a car-boot sale. And besides I think about what I cook, and what I give. I know not everyone will like everything, but then I don’t always like my own creations. Plus it actually takes time and effort, much more than shopping on Amazon.

First on the “I made that” shelf is home made creme de cassis. With a glut of blackcurrants from the garden I didn’t know what to do with them and someone suggested cassis so I decided to give it a bash.

Homemade Creme De Cassis Liqueur

• 1 lb black currants, mashed
• 2 1/2 cups red wine (I used something like a Merlot with a good rich flavour)
• 4 -5 cups sugar
• 2 -2 1/2 cups vodka or 2 -2 1/2 cups brandy (I used vodka)

Directions:

1. Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
2. Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
3. For every cup of liquid, add 1 cup of sugar.
4. Heat gently, stirring frequently, until the sugar has dissolved.
5. Do not let the liquid come to a simmer, as you don’t want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
6. Allow to cool.
7. Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
8. Use whenever a recipe/cocktail calls for creme de cassis.

I have to admit its fabulous, in fact so good I had to make a second batch. Its got much more depth of flavour than anything bought off a shelf and in a Kir Royale was just lush. This is on my make again and again and again pile, and I quite fancy trying the same recipe with brambles as well.