North American Fruit Explorers mailing list at ibiblio

["Donna &/or Kieran" <holycow@cookeville.com>]

I'm a little puzzled by this recipe because it seems like the cooking would evaporate much of the alcohol, thus eliminating much of the reason for having the alcohol in it in the first place.  It's just a syrup then, preserved only by high sugar content and storage temps too cool to ferment it.  Or does some alcohol remain?  Donna