ideas for blackcurrant please

Has anybody got any good ideas for using up my blackcurrant glut.I have made 7ib of jam which should last me a while and I have most of last years wine left(i can't ween my self off my cider).I have about 15Ib left so I can try a lot of recipes.The best blackcurrant harvest ive ever had but I need more space in the freezer for beans,fish etc etc

I made some lovely red currant ice lollies by cooking them blending them and putting through the sieve add apple juice to taste.

I make blackcurrant rum - huge hit as Christmas pressies last year and very very easy to make

For every litre white rum - 300g blackcurrants lightly crushed, or frozen and defrosted works just as well, plus 300g sugar

Put in a demijohn or large jar and shake up daily for 1-2 weeks until you get a good deep colour
Strain and bottle
Can be drunk immediately but seems to mellow out after a month or so in the bottle

Absolutely 

I make fruit jellies (the sort you eat with icecream not the sort you put on bread). Cook the blackcurrants with water til tender. Rub through seive, add sugar to taste and dissolve it over gently heat.

I then use gelatine leaves to set the liquid, sometimes as the mixture cools I sometimes stir in yoghurt or cream cheese.

I'm going to try this recipe for Creme de Cassis which. I'm told, you can mix with white wine to make Kir.

2.5 lb/1.1kg blackcurrants
20 very small blackcurrant leaves
1.75 pints/1 litre spirits (eg, gin, vodka or eau de vie)
1.5 lb/675g granulated sugar
5fl oz/140ml water
Wash the blackcurrants, discarding the stalks. Allow them to dry throughly, then put them into a large glass jar and add the blackcurrant leaves. Pour over the spirit, which should cover the fruit completely. Leave to steep for 4-5 months or longer.

Strain the contents of the jar (keeping the alcohol) and remove the leaves. Whizz the blackcurrants in a food processor and strain through muslin. Mix the strained fruit with the purple alcohol.

Dissolve the sugar in the water over a low heat, then simmer gently for 5 minutes to make a thick syrup. Cool. Pour slowly into the blackcurrant mixture, stirring continuously. Taste and stop adding syrup when the liqueur seems sweet enough. Pour into bottles and seal.

It will improve with age. (according to the recipe)


 
 
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