101. Pink garlic sauce [Vaalenpunainen valkosipulikastike kanalle] Medieval Kitchen:  Recipes from France & Italy,  Odile Redon, Francoise Sabban, Silvano Serventi, Patricia gl Smith 167

Follow the instructions in the previous chapter, except that you 49 must not add broth, but take black grapes and crush them very well with your hands into a pot or other container; boil them for half an hour; then strain this grape must, with which you will moisten the garlic sauce; the same can be done with cherries. This garlic sauce can be served on meat days or fish days, as desired. (Ma 157)

C hapter 3 of Maestro Martino's manuscript gives 23 recipes for sauces and often includes a number of variations under a single general title. This pink garlic sauce differs from the white version (recipe 100) not only in color: the grape juice, concentrated by boiling, adds a subtle contrasting sweetness to the sauce.
 

101. Pink garlic sauce
 

Imperial	Metric	Ingredient
1 lbs (generous)	500 g	red grapes
½ cup	70 g	almonds
3	3	3 cloves garlic, peeled
¼ cup	4 tbs	fresh breadcrumbs
		salt

 
 

Stem the grapes, put them into a stain, less steel or other nonreactive pan and crush them thoroughly with your hands. Alternatively, you can puree them coarsely in a food processor. Bring to the boil and simmer for 30 minutes, then strain, pressing to extract the maximum possible juice.

Meanwhile, blanch the almonds and dry them thoroughly. Grind them in a mortar or in a blender, along with the garlic.

Soak the breadcrumbs in about 1/2 cup of the reduced grape juice and, when softened, whisk until smooth; blend in the almond-garlic mixture.

Whisk in additional grape juice until the mixture forms a creamy sauce. (The entire preparation could also be done in the blender.) Check for salt before serving.