Spiced boozy prunes
- October 2023
- Makes enough to fill 5 x 340g jars
- Hands-on time 30 min, plus overnight straining. Simmering time 1 hour
Cherie Denham’s boozy prunes are an absolute knockout stirred into yogurt, used to top cakes or even served as is with a few buttery biscuits on the side. Best of all, they’re incredibly simple to make at home and last for months.
Try them on a bowl of creamy, spiced porridge.
- 4g (3.8g sugars)
- 4 cardamom pods, bruised
- 4 cloves
- 1 tsp coriander seeds
- ½ cinnamon stick, broken in half
- 4 allspice berries
- 1 star anise
- 2 earl grey teabags
- 110g soft light brown sugar
- Pared zest, julienned and juice 1 orange
- 500g prunes (see tips)
- 110ml Irish whiskey
- 400ml port
You’ll also need
- Sterilised 1 litre jar and lid (see our video for how to sterilise your jars and lids)
- Put the spices in a large saucepan over a medium heat and toast for 1-2 minutes until aromatic and even beginning to jump in the pan. Remove from the heat and pour in 200ml water, then add the teabags, sugar, orange zest and juice. Stir until the sugar has dissolved.
- Add the prunes, whiskey and port, then put the pan back over a medium heat and bring to a gentle simmer. Cook for 20 minutes – don’t let the mixture boil or the prunes will break down. You want them to keep their shape.
- Remove the pan from the heat and discard the teabags, cinnamon and cardamom. Ladle the prunes and liquor into the sterilised jar, then top up with 110ml boiling water. Stir gently, seal, then allow to cool. Keep in the fridge and eat within 4 months.
You can use unpitted or pitted prunes here; just remember to remove the stone before eating if unpitted.
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