http://chefeddy.com/2010/04/tart-bourdaloue/ WebCombine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours. Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan. For every cup of liquid, add 1 cup of sugar. Heat gently, stirring frequently, until the sugar has dissolved.
Top 10 blackcurrant recipes BBC Good Food
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Amoretti Cassis (Blackcurrant) Craft Puree 1 Gallon
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