Cassis

Treat the well crushed berries with Kitzinger anti-gelling agent, an enzyme preparation for the degradation of pectin and mucilage: 5 g/ 1.5 kg blackcurrants, exposure time about 23 hours at 21 °C .

Divide the berries evenly into 2 2-liter jars with swing tops, and the remaining ingredients as well. Shake the mixture well and leave it on a bright, sunny window sill for 4 weeks, shaking it repeatedly. Now filter the whole thing through a sieve to remove the coarse ingredients, then filter through a dish rattle, fill into suitable bottles and seal.

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