Food
Prune Butter
By Yankee Magazine|Nov 15 2006|
Yield
2 cups
Ingredients
2 cups pitted prunes
1/2 cup honey
1/4 cup apple cider vinegar
1 1/2 tsp grated lemon zest
1 tsp ground cinnamon
1/4 tsp ground allspice
Instructions
Place prunes in saucepan – and cover with 3 cups water. Bring to a boil, then reduce to simmer – uncovered until they are very soft, 25 – 30 minutes.
Drain and return to pan; add honey, vinegar, lemon, zest and spices. simmer gently while stirring and pressing with wooden spoon (or potato masher) to break up the prunes – until very thick, 10 to 12 minutes.
Let cool.
Can be stored, covered in refrigerator for up to 2 weeks or freezer 6 months.)
