Wash the currants well and let them drain. Then put in a wide-necked glass, add the spices, sugar and schnapps. Make sure that the jar is tightly closed.
Store in the dark for two weeks. Then you filter and fill the cassis into bottles.
Cassis loves dark and cool storage.
The black currant is a little vitamin bomb, particularly rich in vitamin C, but also B. It provides magnesium, calcium, phosphorus, iron, zinc, manganese and iodine.
So the liqueur is just right for long winter evenings.
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