Salsa de ciruelas pasas or prune sauce is a must have for Christmas Eve dinner and other holidays in many Latin American countries. This sweet sauce pairs great with turkey, but also with pork, chicken and duck, making it a very versatile sauce. The prunes are soaked overnight in red wine and port and then cooked into a sauce with shallots and balsamic vinegar. There are many version of this sauce; some also add mustard, tomato sauce, and other dried fruits, as well as spices. I like to keep my prune sauce recipe very simple, the shallots and port helps bring out the sweetness of the prunes, while the balsamic vinegar provides a tart contrast. I tried making this sauce only using port and found that it was too sweet, so also adding dry red wine creates a nice balance. If you need a replacement for the wine and port, you can use a rich beef broth, but will also need to add some sugar and maybe a little bit more of the balsamic vinegar. This sauce can be made ahead of time and refrigerated until the meal is ready. Re-heat before serving.
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.
- 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
- 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.