Sweet and sour red sauce

1 serving


Rinse prunes and raisins with warm water. Walnuts (kernels) finely chop. Boil the prunes in the broth to remove the bones, drizzle the flesh and put in the decoction along with raisins, nuts, bay leaf, black pepper and boil for 5 minutes to add red warmed grape wine. Introduce the prepared fruit filler into the finished red main sauce, let it boil, add salt, sugar, boiled vinegar and polo on top to taste; butter pieces. Serve this sauce with boiled lamb, beef and pork, sprinkling grated horseradish on top.