Sos Sliwkowy

November 15, 2022

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.