Chicken in Strawberry Sauce

Strawberry Sauce:
Original:
Strawberye. Take Strawberys, & ways she hem in tyme of yere in gode red wyne; than strayne thorwe a clothe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun other with the flowre of Rys, & make it charge aunt and lat it boyle, and do ther-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil white grece put there-to; coloure it with Alkenade, & droppe it a-bowte, plante it with the graynys of Pome-garnad, & than serue it forth.

Modernization:
Strawberry. Take Strawberries, & wash them in time of year in good red wine; then strain through a cloth, & put them in a pot with good Almond milk, mix it with White flour or with the flour of Rice, & make it thick and let it boil, and put therein Raisins of Corinth, Saffron, Pepper, Sugar great plenty, powdered Ginger, Cinnamon, Galingale; point it with vinegar, & a little white grease put thereto; color it with Alkanet, & drop it about, plant it with the grains of Pomegranate, & then serve it forth.

Redaction:
1 C. red wine
1 lb. Frozen strawberries
1 C. strained almond milk made with red wine
½ C. currants
2 TB. Rice flour
½ C. sugar
Dash pepper
2 tsp. Ginger powder
1 tsp cimmamon
½ tsp. galingale
4 TB. Red wine vinegar
1 TB. Butter or lard
Pinch saffron
Pomegranate seeds to garnish

In blender or food processor combine strawberries, wine, and almond milk. Blend until smooth. Pour blended mixture into saucepan and bring to boil. Add rice flour and stir until mixture thickens slightly. Add currants, red wine vinegar, butter and spices. Stir over medium heat for about 5 minutes. Spoon hot sauce over roasted chicken and garnish with pomegranate seeds.

Source:
Renfrow, Cindy
Take a Thousand Eggs or More
1990
ISBN 0-9628598-4-2