CREME DE CASSIS RECIPE RECIPES

Name: Chambéry Cassis
Yield: Makes 1
Ingredients: 3 oz. dry vermouth; ½ oz. crème de cassis or Chambord; ½ oz. fresh lemon juice; Chilled club soda (for serving); Red currants or orange twist (for serving; optional)

CHAMBéRY CASSIS RECIPE | BON APPéTIT

Chambéry Cassis Recipe | Bon Appétit image

Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.

Provided by Rebekah Peppler

Yield Makes 1

Number Of Ingredients 5

Ingredients

3 oz. dry vermouth
½ oz. crème de cassis or Chambord
½ oz. fresh lemon juice
Chilled club soda (for serving)
Red currants or orange twist (for serving; optional)

Steps:

Pour vermouth, crème de cassis, and lemon juice into a Collins glass filled with ice. Stir gently with a bar spoon or other long-handled spoon to combine.
Top off glass with club soda and garnish with currants or an orange twist if desired.

MULLED WINE RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

Mulled wine recipe | Jamie Oliver Christmas recipes image

Total Time 20 minutes

Yield 1.5 litres

Number Of Ingredients 10

Ingredients

200 g caster sugar
6 cloves
3 star anise
1 cinnamon stick
2 bay leaves
2 oranges
1 lemon
2 x 750 ml bottles of red wine
100 ml crème de cassis
1 whole nutmeg for grating

Steps:

1. Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
2. Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
3. Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
4. Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving

1. Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
2. Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
3. Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
4. Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.

See details

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