Creme de Cassis recipe

Source: Making Cordials & Liqueurs at Home, J.P. Farrell

1 1/2 cups Sun-Maid currants
3 cups boiling water
1 fifth 80-proof vodka
1/2 to 1 cup sugar syrup

Cook the currants in the boiling water for about 5 minutes; let them cool and discard the water. Put the currants and the vodka into a tightly closed jar and let steep for 1 to 2 weeks, shaking the jar vigorously occasionally. Strain and filter through cheesecloth. Add 1/2 cup sugar syrup, stir and taste. May add up to 1 cup of syrup, stirring and tasting after each small addition.