What is it?

A blackcurrant liqueur, crème de cassis is a specialty of Burgundy, France, made from crushed blackcurrants that are refined into alcohol and mixed with sugar. It is delicious in aperitifs such as the famouskir, but also adds a deep, fruity depth to berry sauces and both berry and chocolate desserts.

Recipes

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  Recipe

  Creamy Cassis Cocktails

  For those too full from dinner to eat a sticky pudding, this drink, reminiscent of a white Russian but with a subtle fruit flavor, makes a nice sweet alternative. For…

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  Recipe

  Red Berry Summer Pudding with Vanilla Malt Ice Cream

  An uptown take on a retro American diner combo—berry pie and a vanilla malted—this classic English no-bake dessert paired with slightly earthy, toasty vanilla malt ice cream is perfect for…

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  Recipe

  Blueberry-Vanilla Cream Cheese Pies

  These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

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  Recipe

  Grilled Polenta Cake with Cherry-Cassis Sauce

  Grilling this pound cake may sound odd, but it’s definitely worth it—the cake gets a toasty texture that contrasts nicely with the soft whipped cream and bold cherry sauce. (You…

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  Recipe

  Cranberry Sauce with Vanilla, Maple Syrup & Cassis

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  Recipe

  Rustic Blueberry Sauce with Cassis

  This sauce is wonderful over waffles, pancakes, French toast, and ice cream. While brown sugar works fine in this recipe, raw Demerara sugar (available from King Arthur Flour's Baker's Catalogue, is worth…