Elizabethan Era recipes - Prune sauce
Click here to view a printable version - requires PDF viewer1 cup of dry wine either white or red
1 cup of pitted prunes
Quarter of a cup of blanched Almonds, coarsely ground
1 tablespoon of bread crumbs
Dash of cider vinegar
Quarter of a teaspoon of Sugar
Eighth of a teaspoon of Cinnamon
1) Combine ingredients in an enameled pan
2) Bring to a boil. reduce heat and simmer for 15 minutes
3) Check seasoning
Yield 1 and half cups.