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Prune Sauce for Winter

Tired of making jam? Make an incredibly delicious sauce instead! Prune sauce for winter gives a fresh new taste to your everyday family meals. It's truly all-purpose — it perfectly complements not only meat and poultry but also fish and vegetables, and you can even serve it with toast or cheese. On top of all its flavor, it has another big plus: it's very easy to make. Just remember to sterilize the jars and lids ahead of time (any way you like).

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Prune sauce for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 2 g
Fats 2 % 1 g
Carbohydrates 94 % 48 g
193 kcal
GI: 94 / 0 / 6
  • Making this savory, spiced sauce isn't hard at all! 1. First, prep the ingredients: Peel the onion and garlic clove, then finely chop the onion and grate the garlic on a fine grater. Put both in a small bowl. Wash a piece of ginger root, pat it dry, grate or finely chop it, and add it to the onion and garlic. Wash the chili pepper, pat it dry, and finely chop it. Use more or less chili depending on how spicy you want the finished sauce — the same goes for the other bold add-ins like garlic, ginger, coriander, and cloves (you can leave the cloves out entirely). Add the chopped chili to the bowl with the onion, garlic, and ginger. Wash and dry the cinnamon stick — you'll only need half. Wash the prunes, pat them dry with a clean towel, pull off any stems, then halve each one and remove the pits. Put the prune halves in a medium enameled pot. 2. Now for the main cooking: Pour the measured water into a medium pot (a small cast-iron pot works too) and add the onion, garlic, ginger, and chili mixture. Set it over medium heat and, once it boils, simmer everything together for 5 minutes. Add the prepared prunes, the half cinnamon stick, and the coriander, stir, and simmer for 10 minutes. Add the honey (or sugar) and salt — it's best to start with a little honey, taste, and add more if needed; same with the salt. Stir and keep it on the heat another 1–2 minutes so the salt and sugar fully dissolve. Take the pot off the heat and blend the contents into a purée, then return it to medium heat and taste once more to check. Bring the purée to a boil. Pour in the natural vinegar, stir, and take it off the heat. Ladle the sauce into small jars, seal with clean, sterile lids, turn upside down, and let cool completely. Store the finished sauce somewhere cool. Enjoy it all winter! :)

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Cloves - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground coriander - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Coriander seeds - 25  kcal/100g
  • Prunes - 227  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Cinnamon stick - 261  kcal/100g

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