Re(2): Saracen Sauce

[Sue Wensel]

One option for coloring your sauce would be to macerate (steep, then grind) a
few red berries into a pulp for in your sauce.  I have seen this done with
currants and rose hips, both of which have been mentioned as ingredients in
the redactions.

Depending on how hot/spicy you want this sauce to be, red paprika (which is
period) could also be used as a coloring.

BTW:  What shade of red do you want:  Purply-red or orangy-red?  This would
affect what you use.

Derdriu