cl crème de cassis
Crème de cassis contains sugars and alcohol, with minimal vitamins or minerals due to processing; it is not typically consumed in quantities significant enough for nutritional contribution.
About
Crème de cassis is a dark, sweetened liqueur made from blackcurrants (Ribes nigrum), originating in Dijon, France, where it has been produced since the 18th century. The ingredient consists of blackcurrant juice or macerated berries combined with neutral spirits and sugar, resulting in a syrup-like cordial with an alcohol content typically between 15-20% ABV. The liqueur exhibits a deep purple-black color and a distinctly fruity, slightly tart flavor profile characteristic of blackcurrants, with subtle herbal undertones.
Culinary Uses
Crème de cassis functions primarily as an apéritif ingredient and cocktail component rather than a cooking ingredient. It is most famously used in the Kir cocktail, where it is mixed with dry white wine, and in the Kir Royale, made with champagne. The liqueur also serves as a cordial that can be diluted with water or sparkling water for a refreshing drink, or added to desserts, sauces, and glazes to impart blackcurrant flavor. In French cuisine, it occasionally appears in sophisticated reductions for duck or venison, and in pastry applications where its fruity acidity complements chocolate and cream-based desserts.