Ecuadorian•gourmet
Holiday prune sauce {Salsa de ciruelas}
Salsa de ciruelas or prune sauce made with prunes, red wine, port, shallots, and balsamic vinegar. This sauce goes great with turkey, pork, chicken, duck and other meats.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb prunes (pitted)
- 1 cup red wine
- 1 ½ cups port
- 2 tbsp. butter
- 3-4 shallots (finely chopped)
- ½ cup balsamic vinegar
- A pinch of salt
Instructions
- 1
Cover the prunes with red wine and port, let soak overnight.
- 2
Heat the butter in a pan and add the chopped shallots, cook until the shallots are softs, about 5 minutes.
- 3
Add the soaked prunes and their liquid, the balsamic vinegar and pinch of salt.
- 4
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.