Encarnacion Pinedo includes a recipe for Almendrado, almond sauce, in her cookbook, suggesting it's a perfect complement to either roasted birds or meat. Sounded like a perfect accompaniment for my marinated, grilled quail. I made a few adjustments to include my prized chardonnay molasses, but, for the most part, I stayed true to her sauce.
raw turbinado sugar
Mix all of the ingredients in a large, flat-bottomed pan. Let the sauce thicken before serving with cooked poultry or meats. Can't wait to serve this tomorrow for our Thanksgiving feast!