These breakfast prunes, preserved in black tea, honey, and plenty of warming spices, make a wonderful addition to your morning porridge, are delicious stirred through yoghurt, and can replace dates in a batch of extra special scones.
Makes 1 x 500ml jar
400g prunes (or mixed dried fruits such as: currants, sultanas, dates, apricots, pears, apples)
200ml orange juice or juice of 2 oranges
200 ml water
2 x earl grey tea bags
1 tablespoons honey
2 teaspoons raw sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground clove
½ tsp ground cardamom
½ tsp vanilla extract (optional)
2 strips of orange peel
In a small saucepan bring 200 ml water to the boil and add in the earl grey teabags. Turn off the heat and allow the tea to brew.
Peel strips of zest off your oranges avoiding the white pith and set aside, then squeeze oranges to make 200ml of juice. TIP: peel all of the oranges first, keep a few for this recipe and freeze the rest of the peel for another!
Once tea is brewed, take out the teabags, turn the heat back onto low and add in the orange juice, sugar and honey, stirring to dissolve. Add the prunes, spices and orange peel and simmer for 30 minutes.
Turn off the heat and allow to cool for 10 minutes. Keep chai spiced prunes in an airtight container in the fridge for 1 week.
If you want to do a double batch and preserve your chai spiced prunes, pack them in to sterilised jars and heat process for 30 minutes.