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Recipe Summary

Yield: Makes 4 cups

Ingredients

Ingredient Checklist

4 cups Moyer or other unpitted prunes

3/4 cup champagne vinegar

3/4 cup sugar

2 tablespoons brandy

1 (3-inch) cinnamon stick

3/4 teaspoons Tellicherry peppercorns

3 allspice berries

1 bay leaf

Gallery

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Yield: Makes 4 cups

Makes 4 cups

Ingredients

Ingredients

  • 4 cups Moyer or other unpitted prunes
  • 3/4 cup champagne vinegar
  • 3/4 cup sugar
  • 2 tablespoons brandy
  • 1 (3-inch) cinnamon stick
  • 3/4 teaspoons Tellicherry peppercorns
  • 3 allspice berries
  • 1 bay leaf

Directions

Place prunes in a medium bowl; set aside.

Place vinegar, sugar, brandy, cinnamon, peppercorns, allspice, and bay leaf in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Pour over prunes and let cool to room temperature.

Transfer prunes to an airtight container and cover; let stand at room temperature for at least one week before using. Prunes can be stored at room temperature for up to 6 months.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Spiced Prunes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Spiced Prunes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest