Sobre Sauce

By itself it is a little assertive, but added to the meat it became a great balance.


  1. 2 slices bread
  2. 2 cups red wine
  3. 1 cup raisins
  4. As needed water for loosening raisins when grinding
  5. 1/4 teaspoon kosher salt
  6. 1/2 teaspoon powder fine see my recipe


  1. Tear and soak the bread in the wine.

  2. Grind the raisins with a little water as needed till raisins are a paste. I found it easier to heat in the liquids the raisins were easier to break down.

  3. Mix the bread and raisin paste then strain through with a sieve or cloth. Originally it would have been a cloth made of wool. You can use it whole, which I did. I still pushed it through a sieve.

  4. Add to a pot, bring to a boil, and boil 10 minutes to reduce.

  5. Serve with meat, fish, or fowl. I hope you enjoy!

  6. You can substitute the slices of bread with breadcrumbs.

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