Skip to Content.

List archive

Chronological Thread  
  • From: "Donna &/or Kieran" <holycow@cookeville.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Blackcurrqant Cassis
  • Date: Fri, 7 Dec 2007 09:18:11 -0600

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



Archive powered by MHonArc 2.6.24.