Sos Sliwkowy
Sos Sliwkowy - kvalifood.com
Sos sliwkowy is Polish plum sauce, traditionally served with roast duck, goose, pork, or game. It uses dried plums (prunes) soaked in wine, producing a fruity-savory sauce that cuts through the richness of fatty meats.
Makes ca. 250 ml sauce (4 servings)
Ingredients
- 150 g dried plums (pitted, unsmoked)
- 150 ml dry white wine
- 100 ml orange juice (fresh-squeezed)
- 100 ml water (or duck/poultry broth)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/2 lemon, juiced (ca. 15 ml)
- 1 small onion (ca. 70 g), finely diced
- 1 garlic clove (ca. 5 g), minced
- 1 tbsp neutral oil (or butter)
- 1/4 tsp ground ginger (optional)
- 1 pinch cayenne pepper (optional)
- salt, to taste
- black pepper, to taste
- 2-3 tbsp duck fat (or pan drippings), optional
Directions
- Soak dried plums in wine for at least 30 minutes (up to 1 hour).
- Heat oil in a saucepan. Saute onion until softened (4-5 minutes). Add garlic, cook 30 seconds.
- Add plums with their wine, orange juice, water, honey, and soy sauce. Add ginger and cayenne if using.
- Bring to a boil, then simmer 15 minutes until plums are very soft and liquid has reduced.
- Blend with an immersion blender until smooth.
- Stir in lemon juice and duck fat if using.
- Adjust seasoning. Thin with broth or water if needed. Serve warm.
Notes
- Cream variant (for pork): skip the wine-orange base. Simmer plums in 60 ml brandy + 30 ml water, blend, then finish with 60 ml heavy cream and fresh dill.
- Keeps 4-5 days refrigerated. Freezes well.
- Dried prunes are the default. For fresh plums, use tart varieties, increase quantity to 300 g, and skip soaking.
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