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History Cookbook: Redcurrant Sauce (for use with rabbit)

This recipe is in categories Soups and Sauces, Tudors
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  • Redcurrant Sauce
    Redcurrant Sauce
About this recipe
Healthiness : (30 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.

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
Always wash your hands before preparing food Always wash your hands before preparing food.

  • 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


Redcurrant Sauce (for use with rabbit)   - print view  Redcurrant Sauce (for use with rabbit) - print view

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Comments
There are 3 comments for this recipe.
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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
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