- 200g Whitworths Chilean Orchard Prunes
- 2 tbsp olive oil
- 1 chilli pepper, finely chopped
- 2 celery sticks, roughly chopped
- 2 large white onions, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp dark brown sugar
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp cayenne pepper
- 1½ tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp Marmite / yeast extract
- ½ tbsp Worcester sauce
- 3½ tbsp apple cider or white wine vinegar
- 350ml vegetable or chicken stock (made up as per pack instructions)
Ready… Steady… Bake…
- Heat the oil in a heavy bottomed saucepan and gently fry the chilli, celery, onions and garlic, until the onions soften and start to brown.
- Add the sugar, paprika, cumin and cayenne pepper then stir well.
- Add the ketchup, soy sauce, Marmite, worcester sauce and cider/vinegar then stir well.
- Boil on a high heat for 5 minutes, until the liquids reduce to a syrupy consistency.
- Stir in the prunes and stock, bring back to the boil then reduce the heat and simmer for 30-40 minutes or until the prunes are tender.
- Allow to cool slightly and blend until smooth either with a food processor or hand blender.
- Adjust the consistency with a little water if too thick then serve simply as a dip or smother over ribs or use as a glaze on chicken wings - why not try a dollop on a burger too!