That's definitely the case with these jars. Packed with a rather gourmet combination of prunes, dried blueberries and liquor, the marination period before packing them into individual jars takes at least 5 months... more if you have it. Of course, if you're reading this now, you only have 5 months... but since the fruit is packed in the boozy syrup it soaked in, it will just get better until they're all used up!
These morsels of tender fruit are also incredibly versatile - whether used as an accompaniment to roast game meats or pork (reminiscent of French Prunes in Armagnac) or served over yoghurt or pound cake for dessert! Don't toss that syrup either - that makes for a great cocktail mixer all on it's own after the prunes and blueberries are gone!
Submitted to Waste Not Want Not Wednesday
NI includes all alcohol, as it makes a delicious syrup.
Soused Prunes and Blueberries
Makes 1 ½ cups
1 cup pitted unsulfured prunes
2 tbsp dried wild blueberries
3 whole black peppercorns
1 cup Grand Marnier
1 cup brandy
2 tbsp brown sugar
¼ tsp nutmeg
- Combine the prunes, blueberries and peppercorns in a quart jar (you want room for expansion).
- Whisk together the Grand Marnier, brandy, sugar and nutmeg and pour overtop of the fruit.
- Place the lid on the jar and shake to distribute the liqueur-sugar mix.
- Place in a cool, dark place for 5-6 months (it gets better for at least a year), topping up the jar with additional Grand Marnier or brandy if the level drops below the fruit.
- For gifts, pack into 1/2 cup jars, seal and process in a waterbath for 30 minutes. Let cool, undisturbed on a rack, for 12 hours, then store in the pantry.
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 1.2 mg
Total Carbs: 17.8 g
Dietary Fiber: 1.3 g
Protein: 0.4 g