1 pint strawberries, hulled
1/4-1/2 cup red wine
2 Tbsp. rice flour
1/3 cup sugar
pinch each black pepper, ground ginger, cinnamon, salt
1 1/4 cups almond milk (unflavored)
1 Tbsp. butter or lard
2 tsp. red wine vinegar
2 Tbsp. dried currants
Pour wine over strawberries and mix gently, then pour off and discard the wine. Blend or process strawberries, rice flour, sugar, spices, and almond milk. Bring mixture to a boil over medium heat, stirring constantly, and boil about 2 minutes to thicken. Remove from heat and stir in butter, then vinegar and currants. Pour into serving dish(es) and chill.
From: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, 1996. ISBN: 0802076327
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
