SC - Pomegranate sauce

[Robin Carroll-Mann]

Tonight, I made a first try at the pomegranate sauce I mentioned.  Here's an 
interim report.

Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

SALSERON PARA PERDICES O GALLINAS ASADAS - Sauce for roasted 
partridges or hens

Grind almonds which are clean, peeled and blanched; and dissolve them with 
juice of sour pomegranates; then cast sugar in the mortar, pulverized, and 
cinnamon and ginger because its color and flavor should tend almost towards 
cinnamon.  There is no need to strain it through a hair sieve.


Notes:

I took 1/4 cup pomegranate concentrate and diluted it with 3/4 water to make 1 
cup of juice.  I ran it through the blender with 1 ounce of ground almonds.  
Although the recipe says that straining is not necessary, I dislike the feel of 
almond grit in dishes.  I strained the almond "milk" though my new toy -- a 
strainer with a very fine metal mesh that I got at a Chinese grocery.  I 
sweetened the sauce with 4 tsp. sugar, and spiced it with 3/8 tsp. each of 
ground ginger and cinnamon.  Simmered on a medium-low heat until 
thickened.  Served it over grilled chicken breast.  My lord husband took one 
taste of the sauce and said, "Duck".  And, indeed, I think it would go well with 
duck.  It has a wonderful dark-chocolate color.  Next time, I think I will try just 
a wee bit more sweetening, a little less ginger, and a little more cinnamon.  I 
think this one is a winner.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net