Have you ever heard of Prune Ketchup? I had not until I was looking through a cookbook belonging to my mother which is now out of print (used copies are available from my affiliate partner), America Cooks. What, you might ask, caught my eye about Prune Ketchup? Well, I was specifically looking for prune recipes!
It might come as a shock to you – I know was for me, but:
Prunes are high in antioxidants!
We have always know they are high in fiber but antioxidants? Yes, and according to a study done at Tufts University in Boston, prunes had twice the amount of antioxidants than blueberries and raisins! This means that consumption of prunes may help slow the aging process of the body and the brain and even help prevent Alzheimer’s!
You probably know that prunes are just dried plums. And while plums are high in antioxidants also, there is something about the drying process that concentrates the levels of the antioxidants.
So, when I was informed by my sister about just how good-for-you prunes are, I decided we as a family need to eat more of them! But, how many ways are there to eat prunes? Besides just right out of the bag – which is a great way to eat them – not many! So, I was searching for recipes.
This is what led me to Prune Ketchup. After making Prune Ketchup, I tried it as the sauce for barbecue chicken and it was good, but the sweet and tart flavor of it called for pork. In the following recipe, I used boneless back ribs simply because that is what I had but pork loin, pork chops or other cuts would also work well.
Pork with Prune Ketchup
3 lbs pork – I used boneless back ribs but other cuts work well – pork loin, pork chops..
Prune Ketchup – recipe below
Marinate pork in Prune Ketchup for 12 – 24 hours.
Preheat oven to 325 F.
Place pork in baking dish and pour marinade over the pork.
Cover and bake for 1 hour or until done.
Serve and enjoy!
Makes 1 1/2 cups
1 lb dried prunes
1/2 c. water
1 medium onion, chopped
1 green pepper
1 c. vinegar
2 c. raw sugar, Sucanat or 1 1/2 c. honey
1/2 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp black pepper
3/4 tsp salt
If the prunes are not pitted, pit them. Chop the prunes finely, place prunes in a bowl and mix with the water.
In a boiler, combine the onion, green pepper and vinegar – bring to a boil. Cook over medium heat for 20 minutes.
Stir the prunes with water and remaining ingredients into the onion, pepper and vinegar mixture.
Cook over low heat stirring until the sugar is dissolved. Continue cooking over medium-low heat for 45 minutes or until thickened.
If you will be using the prune ketchup later, pour into hot sterilized jars and seal. Otherwise, allow to cool and refrigerate until ready to use.