This delish spread is so versatile. You can eat it by the spoonful or put it on some bread. Try it with savories like olives or feta on crackers when making appetizers!
Servings 56 tablespoons
- 1 pound pitted prunes (chopped in 3 - 4 pieces)
- 4 cups water (if you want thicker spread, use 3.5 cups)
Chop prunes into 3 - 4 pieces or (see notes for other ideas). Add prunes to a medium saucepan
Add water and turn the heat to medium and once it comes to a boil, lower to a simmer for 30 minutes
Mash the prunes with a potato masher. It will still be somewhat chunky
Spread on bread or eat by the spoonful
Tips for making this spread:
(Update: I now make this spread with 4 cups of water instead of 3.5 cups because hubby enjoys it a little more loose. Play around with it, see how you like it.)
- Sometimes I cut each prune in quarters, sometimes in halves. Quarter pieces seem to make a softer spread; halves seem to make the spread denser. Maybe the bigger pieces absorb less water?
- Once the prunes are cooked, press and blend them with a masher. I have found a potato masher works best. You could also use a pastry cutter or perhaps an immersion blender, but the prunes are gooey and could bind the blender.
Serving: 2tablespoons | Calories: 29kcal | Carbohydrates: 7g | Sodium: 1mg | Potassium: 90mg | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.1mg