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Spiced boozy prunes

By: Cherie Denham

Published: 12 Oct 23
Updated: 25 Mar 24

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.

Easy
October 2023

Test kitchen approved

Makes enough to fill 5 x 340g jars
Hands-on time 30 min, plus overnight straining. Simmering time 1 hour

Try them on a bowl of creamy, spiced porridge.

Nutrition: Per tbsp

Calories: 25kcals
Fat: 0g
Protein: 0g
Carbohydrates: 4g (3.8g sugars)
Fibre: 0.5g
Salt: 0g

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Ingredients

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)

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Method

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.