Prune Sauce Recipe

We first sauce this sauce on one of our favourite cooking shows, The Two Fat Ladies. It is really delicious and goes so well with ham, in our case turkey ham. We’ve cut the original recipe in half and have taken some liberties with spices.

Serves 4

20 Prunes, stoned and soaked in a strong black builder’s tea

1/2 small yellow onion, or large shallot, diced

4 ounces/100g prosciutto crudo--we leave this out

4 ounces/100g unsalted butter

1/2 cup/120ml red wine vinegar

1 bay leaf

1 sprig fresh thyme, or 1/4 teaspoon dried, or 1/4 teaspoon Italian or sage

1/2 teaspoon salt

1/4 teaspoon pepper

water

1 or 2 dashes Worcestershire Sauce, or to your liking

Soak pitted prunes in hot tea for at least 2 hours. In a large sauce pan on medium heat add the butter. When the butter is melted add the onion, and prosciutto if you are using. Cook until the onions are translucent, but not browned. Add the vinegar, and increase heat to medium high. Reduce the liquid by half. Add the prunes, bay leaf and seasonings. Pour in enough water to just cover the prunes. Lower the heat and cover the pan. Simmer for 45 minutes to 1 hour. Cool the mixture and pour it into either a blender or processor. Process into a smooth paste. Add the worcestershire to taste.

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