[Sca-cooks] Tudor Recipe help

[Johnna Holloway]

Kiri suggested Goya's orange marinade but an even better
choice would be Goya's bottled Bitter Orange.
http://goya.elsstore.com/view/product/?id=11193
Water, Orange Juice Concentrate, Citric Acid, Orange Essence, Seville 
Orange Oil, Grapefruit Extract, Preservatives: 1/20th of 1% Potassium 
Sorbate, 1/20th of 1% Sodium Benzoate & 1/20 of 1% Potassium 
Metabisulfite, E.D.T.A.

How much are you making?
Barberries can be purchased online, but they cost $$$.
http://www.thekitchn.com/thekitchn/ingredients-fruit/ingredient-spotlight-barberries-074959
talks about how tart they are. The comments suggest "you should be able 
to find them fairly easily at persian groceries. ask for "zereshk"."

Johnnae



Elaine Koogler wrote:
> I think it's Goya that makes an orange
> marinade with Seville Oranges.  I used it once in a recipe calling for
> oranges, and it seemed to work well.  Be aware, however, that it does have
> other ingredients.  You might do a test cook with it and see if it works!
> Kiri
>
> On Wed, Jun 10, 2009 at 7:24 PM, Patricia Collum <pjc2 at cox.net> wrote:
>
>   
>> Tonight I'm playing with a recipe for a Tudor feast we are doing in July.
>> The recipe is for a sauce for turkey or capon and the ingrediants are
>> basically onion, claret wine, a little breadcrumbs, the juice of an orange
>> and some lemon peel. snipped
>> In discussing some of the other recipes that we are looking at, we have
>> been trying to find what we can use for barberries. snipped
>> Cecily