Soused Prunes and Blueberries

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 135.8
  • 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

View full nutritional breakdown of Soused Prunes and Blueberries calories by ingredient


Introduction

A hefty dose of booze slowly infuses its way into a mixture of dried fruit for a perfect accompaniment to roast game meats or pork (reminiscent of Prunes in Armagnac) at dinnertime, as well as served over yoghurt or pound cake for dessert. A hefty dose of booze slowly infuses its way into a mixture of dried fruit for a perfect accompaniment to roast game meats or pork (reminiscent of Prunes in Armagnac) at dinnertime, as well as served over yoghurt or pound cake for dessert.
Number of Servings: 12

Ingredients

    1 cup prunes
    2 tbsp dried wild blueberries
    3 whole black peppercorns
    1 cup Grand Marnier
    1 cup brandy
    2 tbsp brown sugar
    ¼ tsp nutmeg

Tips

NOTE: This takes at LEAST 5 months to infuse - plan ahead!
NI includes all alcohol, as it makes a delicious syrup.


Directions

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 liquor-sugar mix.
Place in a cool, dark place for 5-6 months (it gets better for at least a year), toppping up the jar with additional Grand Marnier or brandy if the level drops below the fruit.

Serving Size: Makes 1 1/2 cups, 12 (1/4-cup) servings

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.