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 a quick, concise, easy recipe,,,just what I wanted.
how long do cooked prunes last in refrigerator
I don’t know, they never last long enough to Answer that question.
Lord, I sincerely Thank You, 🙌 for this wonderful group of people that I have happened upon today!
Each one of you have blessed me, and one another in ways you may not fully understand!
And Jenny Can Cook– thank you for this platform!
I’m signing off for now. Cherokee
Thanks for the reminder…my grandmother would say “cover them and then some and cook low and slow”. We liked them falling apart & syrupy. A restaurant near me serves stewed prunes and apricots on their roast pork dinner, it’s delicious. Really no need for any other flavoring.
My mom stewed the prunes by boiling/ cooking them with water then made a custard and poured the custard over a few prunes for a dessert. Yummy! Making this tonight.
Would like to have custard recipe after prunes are stewed.
In the 1940’s, I remember my mother stewing prunes and then adding them to cooked oatmeal! Oh so delicious!
Shu, I really enjoy oatmeal, and have just recently been introduced to prunes! Never thought about putting the two together!😋
Thanks for the wonderful tip!😄
My favourite breakfast is overnight oats with stewed prunes….so healthy and delicious.
Shu- my grandmother did the same! And she made it with the oatmeal she had left on the stove pilot overnight. And we had breakfast while her coffee percolated! 🙂 🙂 🙂
So I have a son that has on going UTI from a super pubic Catheter he can not have high doses of vitamin C as it tends to cause more stone how many prunes to give daily that he would from 2-3 for constipation
Consult with his doctor.
One thing to keep in mind is not to rely just on prunes to do the job. They do have a chemical thing going on, which is why they work! But you don’t need very much.
Start with a couple every-other-day; see how he responds. Adjust accordingly.
If he likes fruit smoothies, maybe add in a couple along w Strawberries, banana, apple. (a yogurt added will give it some body, or use some protein powder or Ensure type protein drink). You can get your 5-9 veggies&fruits in a couple servings.
ABOVE ALL, consult your Dr, and/or Nutritionist. They know how stuff affects *your* kid, and will guide you. You can consult your County Health Dept Advice Nurse, who might give you other resources, often free.
No cloves ?
At times I like to add a pinch of cinnamon, a pinch of cloves and a few slices of citrus, like lemon or orange. Or instead, I switch it up by adding dried Med. apricots. Yummy.
I read something just today, about putting cinnamon on prunes (something I confess I’d never heard of): *avoid cinnamon* because it has the opposite effect from prunes! (This applies only if you’re looking to help with constipation; cinnamon has reportedly got the opposite effect– helps diarrhea.) Personally I think it’s probably fine, it’s mostly bulk/fiber that’s doing the job, though there is a sort of chemical synergy going on, they say.
Thanks Jenny for another nice recipe I recall from childhood ♡
I just add cold water and the prunes stew in frig overnight.. I also add blueberries…
You can buy prunes that are packaged dry as well as in the can, but should you buy pitted prunes (does pitted prunes mean with the pit in or pit out? Thanks
“Pitted” means without the pit.
Hey everyone, although they say “pitted” on the packaging, still be aware that it’s done mechanically, and some prunes may still have stone fragments in them😁
Pitted means the pits have been removed
Exactly what I was looking for. Thanks.
Thank you for all the comments folks have send
I red every one + now am going to try some of the
recipes..
Thank you
Thank you for all the comments folks have send
I red every one + now am going to try some of the
recipes..
I don’t want to be a snob but the French is my prune of choice. The type of prune does matter greatly. Go through Iherb. Get Saint Dalfour. And get the ones with pitts. They are far more juicy. Treat yourself. Pay the extra and you will go to heaven! St. Peter will personally thank you.
That’s the brand I use and they are the best prunes I’ve ever had, even straight out of the jar. 😋
Jenny, Duncan, thanks for this tip,
as I’ve noticed that in my grocery store prunes–some are tender and soft, and some are downright chewy and tough😳
Cherokee, I found one reason for that is that some suppliers soak the dried fruit in oil to bring its weight up. Therefore, consider looking only for sun dried fruit, you pay more, however quality hugely better and typically once cooked you will also find more volume. The other additive to watch for is sulphites, etc etc … ites, Just buy sun dried, forget colour and its far better.
With any dried fruit it is also amazing to take some thing not much larger then a potato chip and thick as a pencil, cover it with 2” water, bring it to boil, then simmer it for 15-20 min, let cool 15 – 20 minutes and let sit in fridge over night to see it return to its close to original size. Apricots are really amazing
BD, thank you for your comment about sundried. No oil and no sulfites – we don’t need that unhealthy junk on our foods.
Refrigerate cooled prunes with the water. In a couple of days, they are very sweet and keep for a couple of weeks. I take 4 or 5 prunes with water (now juice), cut them in pieces with a spoon and mix that mixture with 1/3 to 1/2 cup plain Greek yogurt. Add more of the juice to taste. Delicious!
I add 1/2 tsp cinnamon & 1/2 tsp vanilla. Delicious!
Do you add the cinnamon and vanilla while boiling or after?
i see no reason to cook them.have made them just adding water, cinnamon stick and fridging, often with apricots. A long peel of lemon, and maybe some orange. Delicious. My mother always made stewed prunes with coffee and lemon peel as one of our Christmas breakfast foods, ( our feast was at breakfast) with some sort of rum icing topping, whose name escapes me now. I never ate it, I just wanted the prunes. I don’t think she cooked them. Might have added hot coffee to them, and let them stew for a few days. They seem to get better and better over about a week.
Thank you. I have been looking for this recipe. My grandma made it and it haS been so long I did not remember.
Cook to reduce oxalic acid for those with kidney or thyroid issues. In my case, I see no reason not to cook
The sauce was called Hard Sauce
Always at holiday meals– stuffed prunes. Just stew, cool and stuff with cream cheese. They are delicious
Barb! Wow, what a delicious new way for me to eat prunes😋😋😋!
I’ve learned a lot here today! Thanks everyone!
I have a recipe from 1937 that requires cooked prunes. Anyone know if stewed prunes is the same as cooked prunes? Not able to answer the question with searches so far. Thanks in advance.
Hi Ben,
Stewing is with added liquid, cooking is not.
Its probably for oven roasted prunes
Cooked prunes and stewed prunes are the same thing. It’s just a matter of what your mother or grandmother called them.
My mother stewed prunes and cooled but forgot to refrigerate. Its been over 24 hrs. She wants to keep them. No way right?!
I think it would be like leaving fruit out on the counter. I personally would not hesitate.
I don’t think there is any other way to cook prunes than to cook them in water. How else would you cook them? So cooked is the same as stewed. Cook them in a pot of water as per Jenny’s recipe.
While your having fun, try this Loretta, in small sauce pan take 1 1/2 cups any frozen or any reconstituted fruit (eg. prunes), add 1/4 concentrated frozen or fresh fruit juice (I like real lemon juice, then sprinkle with 1 1/2 tablespoons ground tapioca. Let sit in pot about 10 minutes, then bring to boil over med heat while watching & stirring constantly, pour it into a jar, ;et stand to cool 15-20 minutes, cover and put in fridge for 3 days fresh made fruit jam for toast. Another ancient home made recipie before store bought days
Same thing
Ben,
Cooked and stewed prunes are the same thing.
I do mine the same as this recipe. Have for 40+ years. I believe in the cooked method rather than not cooking.
Sometimes I add a little vanilla, but as much as I like cinnamon, I’m not fond of that taste with the prunes.
I hope you’ve tried making them.
Hi Ben! Have you tried that 1937 recipe? What did you think? Stewed or roasted? Would you be willing to share the recipe? I love to get old recipes and make food from scratch.Thanks in advance!!!
the prunes will not soften or plump up if you do not stew for at least 10-15 minutes.. i add a bit of squeezed lemon juice . no longer do i add sugar, they don’t need them.
I remember my Mom serving stewed prunes with a cinnamon stick over wide noodles—we had this on Friday’s because we didn’t eat meat. I loved it.
Is this familiar to any one?
I remember not eating meat on Fridays.
I remember my Grandmother having strewed prunes on egg noodles for Good Friday! It does not sound like it would be good but it is great. I think the noodles had butter on them. I believe it is a German dish.
No, I haven’t, but I would love the recipe if you are willing to share it. Thanks in advance!
Add vanilla and cinnamon for a delicious twist
How much Vanilla & Cinnamon?
Better the wrinkles on the prunes than on me! Thank you
Good one! I needed a good laugh to start my day.
Yes, it was! I needed a good snicker, too. Thx!
🤣🤣🤣
Love stewed prunes. Got back to them recently. My Mom used to cook them with several slices of lemon and a bit of sugar. Yum!
I just told my husband the same thing about my mom’s way of cooking prunes.I am going to do the same.
Very good website
I love the recipes and the suggestions
And everybody is very civil
RFA
Lol, thank you for the smile
I love stewed prunes but haven’t had them in a very long time. My grandmother made stew prunes and apricots. So good. She also made something called Prune Whip which I detested!!
Thank you for the recipe.
My mom made prune whip and I loved it. Hers was delicious. I think she made a sauce to top it with.
Hi. How do I warm them up to serve tomorrow morning?? Thanks
I would warm them them in a small sauce pan, in their liquid, over low heat.
Thanks for this easy recipe! I like stewed prunes with a syrup-like liquid. Does the water make this kind of consistency? Does using some proportion of prune juice with water help that?
I also prefer mine a little syrupy, so I tried the same recipe she offered, however I simmered mine longer, to reduce the water, and when it was the consistency I like, I removed them from the heat. Hope you like them, enjoy!
I never put sugar in my prunes. Just soak them chilled overnight. To make a thicker and sweeter liquid from the stewed prunes, drain them and simmer the liquid in an open pan, watching that it doesn’t burn, until it’s reduced as much as you like.
Also, soaking then stewing the prunes with whole raw almonds with or without their skins is delicicios.
I love these served warm with warm bird’s custard. My nana used to make this for me and it brings back some good memories.
What is warm birds custard, please?
Thanks! ?
Bird’s Custard is a brand of powdered custard mix. I’ve seen it in stores in a cylindrical paper can.
I haven’t had Bird’s for so long! This is a great reminder to try to find it in the USA. When hitchhiking in Europe (back when it was fun) I’d cook rhubarb and Bird’s every night in the hostel. Or, if caught short, I’d use roadside burdock. Yum.
If you have a South African store in your town they cry under custard. I an I Toronto Canada and there are many South African stores
Hi- would u mind sharing your mom’s custard recipe? I love trying new things. The in advance!
A little confused here … That the soaking makes the prunes easier to eat, and absorb, I get that.
My question is, when I buy them at my bulk food retailer, they’re already soft, and easy to eat … Why would I need to soak them? (In my case, it has been recommended for constipation.)
Hello – I think the point here is not to make the prunes soft — because you’re right – prunes today are a lot softer than they were back in the day. The point of stewing prunes is to add water, which helps digestion and regularity. If you go to a hospital or a restaurant that serves prunes, they are almost always stewed. Most recipes for stewed prunes give you servings the size of a small custard size dish of stewed prunes in a “sauce” that is essentially prune juice. It’s just another way to eat prunes and get some of your eight glasses of water. It’s not as portable and convenient as dried prunes – but it does provide a little variety. Cheers!
A prune straight out of the box is a pretty concentrated flavor. Stewing plumps them up and makes them more fruitlike.
Chris, thanks for this information. I’ve been eating mine straight out of the bag, but I’d like to give this a go😁– no pun intended🤓
Many brands of dried prunes use various kinds of oil such as sunflower oil to soften them. I am on a strict diet for kidney stones, liver, and constipation (I’ve survived many decades), so it takes awhile to shop for groceries because I have to read the ingredients on everything.
It’s amazing how many different kinds of canned plain beans are packed with added sugars .
I add Captain Morgan Spiced Rum to stewed prunes (sometimes apricots too) for a healthful holiday side dish. Most of the alcohol evaporates when heated.
Not ALL, I hope
I have that! I’m trying it right now LOL. I think a little whipped cream would be good too.
That sounds yummy. How much rum do u add? Thx.
Just made some and waiting for them to cool. Will serve over yogurt for breakfast tomorrow.
Thank you for all your healthy and delicious recipes!
If you are using pureed prunes for baking, I have found using the baby food pureed prunes to save me time and effort.
When my mom was in a nursing home recovering from a stroke, at mealtime each resident had a stewed prune dipped in flaxseed meal on a little saucer as part of their routine.
Thanks Jenny. I needed to stew some prunes, figs and raisins and didn’t know how much water, heat or time was needed. I also poured some of the water from the stewed fruit onto the ground flaxseeds. They were less dry and nicer to eat. Thanks for posting.
Why stop at one or two dried fruits?
Plumi Moos (Mennonite version of stewed fruit)
2 quarts water
1 cup dried apples
1 cup prunes
1 cup raisins
1/2 cup dried peaches
1/2 cup dried apricots
1 slice lemon (optional)
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup flour or 2 TB cornstarch or (as my mother made it) 2-3 TB minute tapioca
Cut fruits and cook in water until very well done. Prepare paste by mixing sugar, flour/cornstarch/tapioca, salt, cinnamon and 1/4 cup cold water. Add to fruit, stirring until slightly thickened.
Often served as dessert with a few tsp. whipping cream, ice cream, etc. In my family we would have cold roast beef with a side of plumi moos (minus the ice cream) for Sunday lunch. Everything prepared the day before.
Enjoy
My mom made a kind of rice cake. She might have used nut-roll dough since she usually made it at the same time. If I remember correctly, it consisted of 2 layers of dough with rice pudding
sandwiched between then baked. If it helps, the recipe probably came from Hungary. We would be so grateful if anyone can help. It was so delicious.
My mother used to stew the prunes with a slice of lemon and sometimes with dried apricots. Yummy!! I just stewed some very dried prunes I had forgotten about with some lemon slices and some clementina slices. delicious! just took 10 minutes. cant wait to try the vanilla and the cinnamin. and the apple juice. thanks for all the great ideas.
All great recipes…anyone remember when Dannon Yogurt had Prune Whip as one of their flavors?…it was YUMMY!…I make my own now using Greek Yogurt..
Just this morning I was wondering why a yogurt company doesn’t make a prune whip (aka dried plum) flavor. I make my own, too, with Greek Yogurt.
Early 60s Dannon made a prune yogurt. My favorire. Had to go to a speciality whole foods store. Yogurt wasnt on market chains yet.
Activia has a prune/plum yoghurt, but I have only found it at Walmart. Mixing your own stewed or pureed prunes with plain Greek yoghurt would be just as good. I also add diced papaya when I have some, sprinkle with flaxseed meal.
I have my husband’s old family recipe for prune cake. It calls for a cup of cooked, mashed prunes. Any idea how long I would need to simmer them to ensure they mash?
oh boy, that sounds good. And mashed prunes sounds like it would also go well in carrot cake, my alltime favourite cake. with lots of orange and lemon zest. cardamom, mm.
I have stewed dried prunes in orange juice and also in flavored tea…I like the idea of orange zest so I am going to cook some up in water to cover and zest. Thank all of you for your comments and suggestions! Almost feels like a cooking club.:)
My grandmother did these often enough that there were always stewed prunes in the fridge. They were so good! I’d forgotten them until my doctor recommended them recently to counteract one of the side effects of chemo.
I hope the stewed prunes are still working for you and wishing you good health.