8 To make a sauce with apples for game and small birds

This rich apple saffron sauce is wonderful with roast chicken.

Armstrong’s translation:

Take good apples and peel them and grate them with a grater and put a little fat in a pan over [the fire] and let it become hot and put the apples in it and let them roast therein. After that put good wine thereon, sugar, cinnamon, saffron and some ginger and let it cook together for a while, then it is ready. One should boil the small birds first and then roast them in fat.

Reconstruction:

2 apples (1 Gala and 1 Granny Smith)

2 T butter

1/2 c wine (Gewürztraminer)

1 T sugar – raw, turbindo

1/2 t cinnamon

1/2 t ginger

1/2 t saffron

Peel and grate the apples.

Melt the butter in a sauce pan, and sauté the apples until they are soft. Add the wine, sugar, cinnamon, saffron and ginger and stir well.

Simmer on low heat for 20-25 minutes, stirring frequently to prevent the sauce from burning. Remove from heat and let cool.

The sauce will increase in flavor as it sits and is best the next day.