Spiced prunes

Spiced prunes

By
From
The Margaret Fulton Cookbook
Makes
5 x 250 g jars.
Photographer
Geoff Lung

Serve with pork, cold meats and terrines.

Ingredients

Quantity Ingredient
500g dessert prunes, pitted
1 1/2 cups cold tea
1 1/2 cups sugar
2 cups white vinegar
4 whole cloves
8cm cinnamon stick

Method

  1. Soak the prunes with tea to cover, overnight. Add the sugar, vinegar and spices, tied in muslin, to a heavy-based saucepan. Bring to the boil and boil for 15 minutes. Remove from the heat and discard the spices. Pour the prunes and tea into a saucepan and simmer for about 15 minutes, until soft. Drain, reserving 1 cup tea. Pack the prunes into hot sterilised jars. Add the tea to the vinegar mixture and pour over the prunes. Seal and store in a cool, dark place. Leave for 24 hours before using.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again