Easy Stewed Prunes
Store bought stewed prunes contain high fructose corn syrup. With homemade, the only thing added is water. Use only plain dried prunes with nothing added, except maybe potassium sorbate. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: about 30 prunes
Ingredients:
- 8 ounces plain dried pitted prunes
- 1 1/2 cups cold water
Instructions:
- Place prunes in a saucepan, separating any that are stuck together.
- Add water and bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Remove from heat and let cool.
- Store in a covered container, refrigerated.
Thanks for all the tips. I remember eating prunes my mother made. They were good. Brings back memories.
How long can it be storaged in fridge?
My grandfather would wash oranges before peeling and then dice-up the orange peels and stew them with the prunes. It adds a complementary flavor to the prunes. He served the prunes with the orange peels mixed in. I’ve left them in and I’ve taken them out. I find there’s less resistance to the dish. Especially from younger folks, when the orange peels are removed. Remember: Resist the temptation to go too heavy on the orange peels, as a little goes a long way.
Hi Jenny, do you know where to find plain, dried pitted prunes? I’ve only seen the big brand names in the grocery stores.
Also, not to sound dumb, but do I have to use dried prunes, or can prune recipes be made using the fresh plum?
Check the bulk food section of your grocery store. Sometimes they have packaged generic foods like nuts & raisins. Theu may also have prunes too.
Even the big name brands are just plain dried prunes… you should also be able to find stores brand at a lower cost.
thank you for the good recipe…
MY AUNT USE TO MAKE THIS BUT IT WAS A THICK SAUCE AND SIMI SWEET SHE PUT IT OVER HOT BISCUITS I TRY TO MAKE IT MYSELF BUT IT NEVER CAME OUT LIKE HERS. DO YOU HAVE A RECIPE AS I DESCRIBED
Pinch of lemon, table spoon of brown sugar or maple syrup. I bet that’s the secret of your aunts yummy prunes
To make the syrup thicker, start by using just enough water to cover prunes. After it begins to simmer, keep adding just enough water to cover the prunes. Simmer your prunes low and slow, paying close attention to the water level, and remember to keep adding enough water to cover. Stew for apx. 2 hours, then let the pot rest until cool, apx.2-3 hours.Then refrigerate your stewed prunes in a glass jar. The water will have developed into a think, delicious syrup.
That sounds like an old German recipe we had at Thanksgiving (many, many years ago). I believe it required quartering the prunes and simmering them for about 30 – 45 minutes. I don’t recall measurements, but I think you’d want a bit more water than needed for stewed prunes. The prunes and juice were left overnight in the refrigerator, then reheated before the feast. Sometimed, raisins were added. The result could be thickened if needed with a bit of arrowroot or corn startch if needed. I think some cloves or cinnamon may have been added. It went well with ham and biscuits. Hope this helps.
Yes Capt. Dave! My mother made them and I distinctly remember flavors of cinnamon and cloves. Very delicious. Even after they were refrigerated they were good the next day straight from the fridge.
I like to use apple juice instead of water- makes them almost a treat!
I like to put a cinnamon stick in the water while they stew! Extra flavor!!
I have heard that although deliciously tasty the addition of cinnamon to the prunes counteracts the digestive benefits of the prunes. Is this true?
I havent heard that but cinnamon is what they call a fat blocker. So, i could see how that could be a possibility. Anything that would naturally block your body from absorbing fat, certainly seems counter productive to what prunes are trying to do! 😉
Actually, “blocking” fat absorption and rushing fat (and everything else) on through the digestive system are kind of the same thing. But, that’s all I know about the answer to the question.
Opinion: too many worries over the interactions of foods for me. If you like them with cinnamon, eat them that way.
Nice recipe!
good idea