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.
Course Sauce, Side Dish
Cuisine Ecuadorian, Latin, Latin fusion, South American
Keyword Holiday sauces, Pruce sauce, Sauce for pork, Turkey sauce
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 3cups
Ingredients
1lbprunespitted
1cupred wine
1 ½cupsport
2tbsp.butter
3-4shallotsfinely chopped
½cupbalsamic vinegar
A pinch of salt
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.