Prune Sauce
A classic, tangy-sweet sauce made from stewed prunes, lemon, and cinnamon. Traditionally served with game meats or as a dessert accompaniment, this sauce is pureed to a smooth consistency.
Ingredients
- 0.25 pound Dried prunes (Approximately 115g)
- 1.5 cups Water (Sufficient to cover the prunes)
- 2 strips Lemon peel strips (Use a vegetable peeler, avoid white pith)
- 1 tsp Brown sugar
- 0.25 tsp Powdered cinnamon (Original specifies amount to 'cover a shilling')
- 1 tbsp Lemon juice (Juice of half a lemon)
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PRUNE SAUCE
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STEWED PRUNES
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Instructions
- 1Place the prunes in a stew-pan or small saucepan. Pour in just enough water to cover them completely. Add the strips of lemon peel, brown sugar, powdered cinnamon, and lemon juice.
- 2Bring the water to a gentle boil, then reduce heat and let the mixture stew (simmer) until the prunes are quite tender and soft.
- 3Once tender, remove the pan from heat. Fish out and discard the lemon peel strips. If using whole prunes, remove the stones (pits) at this stage.
- 4Rub the prunes and the remaining liquid through a wire sieve into a clean bowl to create a smooth sauce. Serve warm or cold.
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A classic European-style sweet sauce featuring dried cherries simmered in red wine (claret) with cinnamon, cloves, and lemon peel, then puréed and served with stewed prunes. A popular accompaniment for puddings or desserts in the 19th century.