Grape Sauce for a Roast

This sauce is redacted from The Opera of Barolomeo Scappi.  The original recipe called for grape must, but as I do not live in wine country, I was not able to find any in my area.  All research I did said a good substitution was to simmer grape juice until it was 1/3 it’s previous volume.

Start with 1 cup of grape juice, and simmer it until there is only 1/3 cup left.  To the Must substitute, add 2/3 cup of roast juices, 1 teaspoon apple cider vinegar, 1/2 teaspoon tapioca starch, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, dash of cloves, 1/4 teaspoon garlic powder, salt and pepper to taste.  Bring to a simmer, and let simmer for 5 minutes, until slightly thickened.  Keep warm until serving.

This is a good sauce for either beef or pork roast.



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