Strawberye Potage Or Strawberry Sauce |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 10 |
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This is a great fruity sauce that goes very well with roasted chicken, or even turkey. It comes from the famed Harleian Manuscript, circa 1450. Ingredients:
1 cup red wine |
1 pound fresh or frozen strawberries |
1 cup strained almond milk, made with water or with red wine |
1/2 cup currants |
2 tablespoons rice flour |
1/2 cup sugar |
dash white pepper |
2 teaspoons ginger powder |
1 teaspoon cinnamon |
1/2 teaspoon galingale |
4 tablespoons red wine vinegar |
1 tablespoon butter or margarine |
pinch saffron |
pomegranate seeds |
red food coloring (optional) |
*galingale is alpinia officinarum hance, zingiberaceae. the dried rhizomes are used as a spice; the flavor is a cross between ginger and pepper. it is available whole or in powder form; buy the powder. |
Directions:
1. In a blender, combine the berries, wine and almond milk. Blend until smooth.
2. Pour the blended mixture into a saucepan and bring to a boil.
3. Add the rice flour and stir until the mixture thickens slightly.
4. Add the currants, red wine vinegar, butter and spices. Add food coloring at this point, if you think it needs a stronger color.
5. Stir over medium heat for about 5 minutes.
6. Spoon the hot sauce into a serving container and garnish with pomegranate seeds.
7. Recipe makes 4 1/2 to 5 cups of sauce, sufficient to serve from 8 to 10 diners.
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