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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXXXVIII - Saracen style sauce. If you want to make saracen style sauce take almonds, currants, ginger, cinnamon, cloves, grains of paradise, cardamom, galangal and nutmeg; mix every thing together and temper with verjuice; this is a good relish.

Other versions of this recipe:

Sauke (Note: Sauce) Sarsoun (Two Fifteenth-Century Cookery-Books)

Sauce sairsnet (A Noble Boke off Cookry)

Saug saraser (Two Fifteenth-Century Cookery-Books)

Sawse Sarzyne (Forme of Cury)

Sauce sarzyne (Fourme of Curye [Rylands MS 7])