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Prune sauce for meats Recipe

French · Condiment · 25 min total

A sweet and tangy prune sauce that pairs beautifully with roasted or grilled meats, especially pork and duck. This easy-to-make sauce balances the richness of the meat with fruity depth and a hint of spice.

Ingredients

• 1 cup pitted prunes (about 6 oz)
• 1/2 cup dry red wine
• 1/4 cup chicken or beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 small shallot, finely minced
• 1/2 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter

Instructions

1. In a small saucepan, combine prunes, red wine, broth, balsamic vinegar, honey, shallot, thyme, pepper, and salt. Bring to a simmer over medium heat.
2. Reduce heat to low and cook, stirring occasionally, until prunes are very soft and liquid has reduced by about half, 15-20 minutes.
3. Remove from heat and let cool slightly. Transfer mixture to a blender or food processor and puree until smooth. (Alternatively, use an immersion blender directly in the saucepan.)
4. Return sauce to the saucepan and reheat gently over low heat. Whisk in butter until melted and smooth. Taste and adjust seasoning if needed.
5. Serve warm over roasted or grilled meats.

Tips

• Sauce can be made ahead and refrigerated for up to 5 days. Reheat gently before serving.
• For a thicker sauce, simmer a few minutes longer after pureeing.
• Substitute port wine for red wine for a richer flavor.

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