The recipe is suitable for preparing plums in wine, both as a side dish and for hot dishes. The marinade also tastes good. The dish can be preserved for the winter or simply stored for a couple of months in the refrigerator.
We need ripe (the stone is easily removed), but not overripe plums with dense pulp, otherwise the fruits will boil, and instead of a crispy delicacy, jam with spices will turn out. The Ugorka variety is considered ideal for pickling.
More or less high-quality red dry wine is required. Cognac or high-quality vodka without an unpleasant odor is added only when preserved for the winter so that the plums do not ferment.
Ingredients:
- plums – 300 grams;
- dry red wine – 200 ml;
- water – 200 ml;
- cinnamon – 1 stick;
- bay leaf – 2 pieces;
- carnation – 5 inflorescences;
- allspice – 10 pieces;
- black pepper – 10 peas;
- liquid honey – 1 tablespoon;
- cognac (vodka) – 50 ml (for long-term storage).
Wine marinated plums recipe
1. Mix red wine and water in a saucepan. Bring to a boil, reduce heat to medium. Add cinnamon, bay leaf, cloves, allspice and black pepper, honey. Mix. Cook until about a quarter of the marinade has evaporated.
2. Wash the plums, if desired, leave whole or cut into two halves and remove the seeds.
Plums can be marinated in wine with or without the pit. The stone gives a characteristic almond flavor and is not harmful to health, since the concentration of hydrocyanic acid will be minimal.
3. Pour the plums into the wine marinade and bring to a boil. The duration of cooking depends on the density of the plums. Hard ones should be boiled for up to 10 minutes, soft ones – 2-3 minutes. Stir occasionally.
4. Transfer the plums to a sterilized jar. Remove spices. Pour the hot marinade over the fruits so that the liquid covers them by at least 1-2 cm.
5. For conservation (long-term storage) add 50 ml of cognac or vodka. Roll up the jar with a lid (necessarily sterilized), turn it upside down, cool to room temperature, then put it in its normal position and transfer it to storage in a dark room.
If plums do not need to be stored for a long time – a maximum of 2-3 months, then cognac or vodka can not be added. It is enough to tightly close the jar with a lid, cool to room temperature and transfer to the refrigerator.
6. Leave for at least 2-3 weeks to improve the taste.
