Just made some creme de cassis equivalent so was reminded of this thread! Unfortunately (still no kitchen) the mix overheated… (This recipe steeps blackcurrants in red wine for a couple of days, then blitzed and allowed to filter through muslin overnight and heated gently for a couple of hours before cooling and mixing with vodka)
The resulting warm (hot!) blackcurrant and wine mix thickened nearly to a jelly. It’s sort of liquid now I added the vodka but I don’t think it’s one of my successes.
Reading back, perhaps I’d better try one of those “steep in spirits then bottle” recipes rather than one that requires heat 