History Cookbook: Redcurrant Sauce (for use with rabbit)
This recipe is in categories Soups and Sauces, Tudors
About this recipe
Healthiness : (60 votes)
View a modern version of this recipe
This sauce is used with our Tudor rabbit dish but could be used with any game dish. It would be an expensive sauce as it contains spices.
This sauce is used with our Tudor rabbit dish but could be used with any game dish. It would be an expensive sauce as it contains spices.
For pictures of the cooking process see our Redcurrant Sauce Picture Gallery.
With thanks to Cathy Flower-Bond (Tudor Tales) and the Weald and Downland Open Air Museum for their help with making this podcast.
Ingredients
- redcurrants
- crab apple (verjuice)
- red wine
- cinnamon
- nutmeg
- ginger
Equipment
- Bowl
- Pipkin
- Pestle and mortar
- Small scoop
Making and cooking it

- Use a pestle and mortar to bruise some of the redcurrants (do not grind them)
- Place the bruised fruit in the pipkin
- Add the crab apple (verjuice) and stir
- Add the red wine
- Add some more fruit that has not been bruised
- Add half a small scoop of ginger
- Grate in some nutmeg
- Add a pinch of cinnamon
- Set the pipkin near the fire for a few minutes
- Simmer slowly at the edge of the fire
- The sauce is then ready to use with the meat

If you tried this recipe and liked it, tell us about it
Or Subscribe to the podcasts RSS feed
Comments
There are 3 comments for this recipe.
Add a comment
View all comments, or Add a comment
Add a comment
Name: Timmy | 16th April 2014 |
I like rabbit a lot |
Name: Nether | 15th October 2013 |
this was helpfull for my school (horndean juniors) |
Name: Haleemah Hussain | 28th September 2013 |
well thankyou it was a great help |
Required fields are bold
|
Toast the oatmeal in a frying pan on a high heat until lightly brownBlend the raspberries in a...