Recipe

Egerdouce Sauce Recipe


Egerdouce Sauce Recipe Deliathecrone / All my dishes
1 year, 8 months ago
This Medieval recipe was to be served with roasted meat.
Prep:10m Cook:20m Servings:6

Deliathecro

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Ingredients
  • 2 tablespoons olive oil
  • 3 ounces onions, roughly chopped
  • 1 ounce raisins
  • 1 ounce currants
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mace
  • 1/2 teaspoon saffron*
  • 1/4 teaspoon ground cloves
  • 1/2 cup dry white wine
  • 1/3 cup wine vinegar
  • 1 ounce sugar
  • 3 ounces whole meal breadcrumbs
  • 1/3 cup water
  • * You could use Turmeric in place of the saffron, for economy.

Directions
  1. Gently cook the onions in the oil until they are soft.
  2. Add the fruit and spices and cook for a few minutes.
  3. Melt the sugar in the wine and vinegar and add this to the pan.
  4. Simmer all together, covered, 15 minutes, then liquify (in a blender).
  5. Return it to the pan, and add the bread crumbs and enough water to make the sauce thick but not "claggy".
  6. Adjust the seasonings and serve.
  7. I don't know what they mean by "claggy", but probably it means "not too thick".

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