Spiced Prunes

These are an excellent accompaniment to baked ham and hot or cold goose.


  • 1 lb. large prunes
  • 2 pts. cold fresh tea
  • 3/4 pt. wine vinegar
  • 8 oz. muscovado sugar
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 juniper berries
  • rind of 1 lemon 

Directions for Spiced Prunes

     Soak the prunes overnught in the cold tea. Next day, place the prunes in a saucepan with half the soaking liquor and bring to th boil. Cover and simmer gently 10-15 minutes until just tender. Drain th prunes, reserving the liquid. Put vinegar, sugar, herbs, spices and lemon rind in a pan and heat gently until sugar is dissolved. Bring to the boil and boil rapidly for 5 minutes. Add 1/2 pint  of the reserved liquid from the prunes and bring back to the boil. Pack the cold prunes into sterilised jars and pour over the liquid to cover. Cover immediatley with tight fitting lids and keep until needed. These prunes may be eaten 24 hours after potting.

Tags: prunes, recipes Christmas Recipes

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