In a saucepan, sauté the sea buckthorn berries with sugar over medium heat for 3–4 minutes, until softened and aromatic.

In a separate pan, reduce the balsamic vinegar gently until slightly thickened.

Add the red wine to the vinegar and continue to reduce over low heat until the mixture reaches a syrupy consistency.

Stir in the sautéed sea buckthorn and finely chopped prunes.

Simmer the sauce until it thickens and coats the back of a spoon. Strain if desired, or leave rustic for added texture.

Serve warm, ideally alongside roasted venison, duck, or earthy root vegetables.