Holiday prune sauce {Salsa de ciruelas}
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3 cups
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Course
Side Dish, Condiments
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Cuisine
South American, American, Ecuadorian
Holiday prune sauce {Salsa de ciruelas}
Description
This Holiday prune sauce starts with prunes soaked overnight in a blend of red and port wines to infuse deep, fruity notes. The sauce base begins by gently cooking finely chopped shallots in butter until soft, creating a mellow richness. The soaked prunes are added along with their soaking liquid and balsamic vinegar, then the mixture is brought to a boil and simmered on medium-low heat. The slow cooking preserves the prunes’ shape, allowing them to become tender without falling apart, resulting in a thick, flavorful sauce with a balance of sweet, tart, and savory elements.
The sauce is served warm, providing a seasonal accompaniment that works well with roasted meats or poultry, adding a layer of complexity with its wine-infused fruitiness. The pinch of salt enhances the overall flavor profile without overpowering the natural sweetness of the prunes.
Ingredients
- 1 lb prunes pitted
- 1 cup red wine
- 1 ½ cups port wine
- 2 tbsp. butter
- 3-4 shallot finely chopped
- ½ cup balsamic vinegar
- salt a pinch
Instructions
- Cover the prunes with red wine and port, let soak overnight.
- Heat the butter in a pan and add the chopped shallots, cook until the shallots are softs, about 5 minutes.
- Add the soaked prunes and their liquid, the balsamic vinegar and pinch of salt.
- Bring to a boil and reduce heat to medium low, cook for 25-30 minutes. Stir occasionally, but gently so that the prunes keep their shape. Remove from heat and serve warm.
User Reviews
Overall Rating
4.9
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