Spiced boozy prunes

Name: Spiced boozy prunes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes enough to fill 5 x 340g jars
Cuisine: British recipes
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 (seehttps://www.deliciousmagazine.co.uk/how-to-sterilise-jars/ our video for how to sterilise your jars and lids)

By: Cherie Denham

Published: 12 Oct 23
Updated: 25 Mar 24

Test kitchen approved

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.

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

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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)

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.

Recipe from October 2023 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

You can use unpitted or pitted prunes here; just remember to remove the stone before eating if unpitted.

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Spiced boozy prunes

Ingredients

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Nutrition

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Simon Hulstone’s vanilla rice pudding with armagnac & earl grey prunes

Boozy gin-soaked cranberries

Bottled chocolate orange negroni

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