[Sca-cooks] Ideas for homemade holiday gifts

Pixel, Goddess and Queen pixel at hundred-acre-wood.com
Tue Dec 9 12:17:36 PST 2008


Kiri--did you use a sweet wine or a dry wine for this?

Margaret FitzWilliam

On Tue, 9 Dec 2008, Elaine Koogler wrote:

> The chutney I gave the recipe for a few minutes ago works very well, and
> I've canned it using the boiling water method.  It's not period, but it's
> good.  I also made a Cider Sauce that is period:
>
> Para Hacer Salsa de Zumo de Manzanas (Cider Sauce)
> Diego Granado, Libro del Arte de Cozina, Madrid, 1599
> Translated/Redacted by Robin Carroll-Mann (Brighid ni Chiarain)
>
> 1 quart sweet apple cider (non-alcoholic)
> 1 lb. sugar
> 1/2 cup white wine vinegar
> 1/4 cup white wine
> 1 ounce cinnamon sticks
> 1 whole nutmeg, cut in half
> 8 whole cloves
>
> 1.    Combine all ingredients in a saucepan and simmer over medium-low heat
> about 45 minutes, until the volume is reduced by half and a candy
> thermometer reads 220F (105C).
>
> 2.    Strain through cheesecloth.
>
> 3.    Pour into a clean glass jar. Refrigerate.
>
> Original:  Take the apples, and without peeling them, grate them and extract
> the juice from them, as we said of the quinces; adding a little vinegar, and
> white wine, and take the clearest part, and for each pound of juice, put
> eight ounces of sugar, and cook it like the juice of the quinces, with the
> same spices.
>
> Yield is 2 cups.
>



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