[Sca-cooks] Tudor Recipe help

[Patricia Collum]

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. As I was driving home from the store, I realized that 
the orange referred to was probably a sour one. To compensate for my 
valencia orange do you think it would be OK to add some of the juice of the 
lemon?
In discussing some of the other recipes that we are looking at, we have been 
trying to find what we can use for barberries. One recipe uses them as a 
garnish and one as an ingredient. Peter Brears, in his books, suggests using 
red currants, but I don't have any way to get those either. Someone on line 
used cranberries; would that be a resonable substitute? (I remember reading 
that there is an old world bogberry that is only distinguishable from 
cranberries by the size; but I just don't know anything much about 
barberries.)

Cecily