Re(2): Saracen Sauce
Sue Wensel
swensel at brandegee.lm.com
Tue Apr 8 11:48:38 PDT 1997
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
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