Groseille-Maraschino Sauce

Warm currant-jelly sauce with maraschino liqueur. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0771. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use as No.770 pudding topping; retain alcohol ingredient in disclosure and do not claim alcohol-free sauce after three-minute boil. Limites : Currant-jelly concentration, retained alcohol and finished sauce volume are unmeasured. Brief boiling does not establish an alcohol-free sauce.