Stewed prunes are delicious, so when I saw a hundred-year-old recipe for Cinnamon Prunes, I decided to give it a try. The recipe called for adding both stick cinnamon and lemon or orange slices to prunes and water, and then stewing. The Cinnamon Prunes were tasty with a sunny citrus undertone and a hint of cinnamon. The recipe’s a keeper. I’ll definitely make it again.
Here’s the original recipe:
When I was flipping through a hundred-year-old recipe book published by Good Housekeeping, I was intrigued by this recipe – and then when I saw that the recipe author was from Danville, Pennsylvania, I just knew that I needed to make it. I grew up about 20 miles from Danville – and I seldom see recipes from this area of central Pennsylvania in hundred-year-old cookbooks. The cookbook doesn’t give the author’s name – and maybe it’s a stretch – but could my ancestors have known the author?
When I made this recipe I skipped the overnight soaking of the prunes. I have vague memories of prunes being very dry years ago – and that they needed to be soaked for a long time before cooking; however, modern prunes are generally moist, and just heating them with a little water is sufficient to get prunes that are nice and soft.
Here’s the recipe updated for modern cooks:
1 pound (16 ounces) prunes
1 stick (approximately 3 in.) stick cinnamon
2 lemon or orange slices (I used lemon slices.)
Put prunes in a saucepan and cover with water; add stick cinnamon and lemon or orange slices. Using medium-high heat, bring to a boil, then reduce heat and simmer for 15 minutes. Can be served warm or cold.