This recipe is in categories Soups and Sauces, Tudors,

Difficulty: not rated

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.

• redcurrants
• crab apple (verjuice)
• red wine
• cinnamon
• nutmeg
• ginger
  
  

• 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