Shared by Charles Dabah
Ou’ (Sweet and Tangy Prune Sauce)
Yield: 1 quartThis recipe was shared by Charles Dabbah. Read more about his family in " A Grandmother’s Syrian Legacy Wrapped Up in Grape Leaves" and try his recipes for yebra, kiftahs, and chicken with meshi sfeeha.
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Ingredients
- 64 ounces prune juice
- 2 ½ cups granulated sugar
- 2 ½ ounces sour salt (citric acid)
Preparation
Step 1
Combine prune juice, sugar, and sour salt in a 4 quart pot. Place pot over high heat and stir as it comes to boil to ensure sugar dissolves. Reduce heat to low and bring the liquid to a gentle simmer. Simmer for about 3 hours, stirring occasionally, until liquid is reduced by half.
Step 2
Transfer to heat proof container and let cool. Ou' will thicken more as it cools.
Cook’s Note: To store, once the ou’ is completely cool, place it in an airtight container and store it in a refrigerator. Ou’ can last up to six months in a refrigerator.
