Crème de cassis de Dijon

Crème de cassis de Dijon

What it is

European law reserves the word creme for a minimum of 250 grams of sugar a litre, and raises it to 400 for blackcurrant alone, because the fruit's acidity demands it. The aperitif took the name of Felix Kir, a canon and post-war mayor of Dijon who served blanc-cassis at his receptions - the drink itself was a good deal older than he was.

In the kitchen

Its sugar burns, so build the gastrique the other way round: reduce the vinegar and stock first, then add the cassis off the boil and let it thicken in the residual heat. One part cassis to two of red wine vinegar holds up against duck or venison.

Goes with

Duck Venison Blackcurrant Dark chocolate Pigeon Red wine vinegar Pear Cream

Same species

Blackcurrant Blackcurrant buds Blackcurrant leaf Gooseberry Redcurrant White currant

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