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Prune Jamaica Cordial Recipe

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Reposado tequila gets a sweet boost from plump prunes and enlivened with tart flor de jamaica or dried hibiscus flowers with this easy to make homemade cordial.

Mix together and let the tequila soak up the fruit and floral flavors then enjoy as an after dinner drink or cocktail with a splash of ginger beer.

The delight of making your own cordials and liqueurs is such a fun, boozy experiment and something we definitely need to spend more time doing. The making part is quick and the possibilities are endless.

Today we are combining jammy sweet California Prunes, tart flor de jamaica, aka dried hibiscus flowers, and reposado tequila for a lovely after dinner sipper or jazzy cocktail when combined with ice and a splash of ginger beer.

several excuses for including prunes in just about anything

A bowl of prunes sitting on a white counter.

Prunes get a bad wrap, but I honestly don’t know why. I love their sweet, tangy flavor and sensational chewy texture.

In fact, eating 3-5 prunes a day significantly improves good health and gut regularity (eating more than 10 in a sitting however is ill advised).

But more than their uber health benefits, prunes (which are dried plums) are the only dried fruit I know of that are actually juicy with a rich, sultry sweetness that is just as good in savory dishes as it is in sweets.

They can be used as a sugar alternative just like you would with dates and are so moist they can also be swapped for some of the butter or oil in baking recipes.

All this and more is why I’m extra excited to be partnering with California Prunes to bring you this fun recipe that highlights this delicious, gorgeous fruit that has been harvested in California orchards for generations.

So let’s break out those prunes! And make a fancy cordial!

what’s a cordial anyway?

A glass of prune cordial sitting on a wood table.

Cordials fall into that category of fruit-flavored liqueurs and in the United States refer to an alcoholic beverage. The word cordial also means a fruit syrup in the UK, which is has no alcohol, just to clear up any confusion.

The three-ingredient list for this gorgeous sipper is uncomplicated but the results are stunning—a garnet-colored cordial, sweetened with supple prunes and balanced by tart dried hibiscus flowers or Flor de Jamaica, in Spanish. 

A cordial is an infused spirit in the same vein as a liqueur or crème. Most cordials have sugar or a simple syrup added to the alcoholic drink once they are done infusing. The natural sweetness of the prunes makes that unnecessary in this case. 

how to make a cordial

A jar of prunes and Flor de Jamaica soaking in tequila on a white kitchen counter.

This really could not be easier. Just combine the prunes, jamaica, and tequila in a jar with a tight-fitting lid.

Once the ingredients are combined, they need at least a week for the flavors to soak into the liquor (in our case Reposado tequila). Leave the jar out at room temperature on the counter, away from direct sunlight if possible. 

The longer it sits, the more intense the flavor becomes. Just make sure the liquor is completely covering the prunes and hibiscus. Anything that is not submerged will start to grow mold. 

When the cordial is flavored to your liking, strain through a fine mesh sieve and transfer the liquid to clean jar. Seal and keep in the refrigerator for up to 6 months.

how to serve

A glass of prune cordial sitting on a wood table.

This beautiful Prune-Hibiscus Cordial can be chilled and enjoyed on its own as an after-dinner drink (it goes especially well with chocolate) or over ice with a splash of ginger beer or tonic, garnished with an orange twist. 

don’t throw away those prunes

A white plate on a wood table with tequila-soaked prunes and a scoop of ricotta cheese.

Separate the tequila-soaked prunes from the Flor de Jamaica (you can toss those) and enjoy them as a boozy dessert over ice cream or with some whole milk ricotta cheese.

more fruity cocktails to try!

changed your mind about prunes yet?

I certainly hope so. If not, just called them dried plums and be done with it. Then whip up a batch of this special little homemade cordial.  Please let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

A glass of prune cordial sitting on a wood table.

Prune Jamaica Cordial Recipe

Yield: 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes

Reposado tequila gets a sweet boost from plump prunes and enlivened with tart flor de jamaica or dried hibiscus flowers with this easy to make homemade cordial. Mix together and let the tequila soak up the fruit and floral flavors then enjoy as an after dinner drink or cocktail with a splash of ginger beer.

Ingredients

Instructions

  1. Combine ingredients. Combine all the ingredients in a clean 1 liter jar with a tight-fitting lid. Make sure the level of the tequila is above the prunes and jamaica. Any solid ingredients sticking out above the tequila will grow mold. 
  2. Let sit. Leave out at room temperature (preferably a dark place) for at least a week or up to 6 months. 
  3. Strain. Strain through a fine mesh sieve and transfer to a clean container. Seal and keep in the refrigerator for up to 6 months. 
  4. Serve. Enjoy alone as an after dinner drink or in a cocktail over ice, topped with ginger beer. 

Notes

Save the tequila-soaked prunes and enjoy as a boozy dessert over ice cream or with whole milk ricotta cheese. 

The Flor de Jamaica can be found in the produce section of your local Latin market or online. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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© Kate Ramos
Cuisine: Mexican-American / Category: cocktail

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by California Prunes. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Marble Chocolate Bark with Cashews and Ginger

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This week our house has been buzzing with the positive sparkle that surrounds Christmas. I’ve felt a bit like the Grinch—cursing as I stuff the tree into the car then feeling my heart grow three sizes as the kids put on the ornaments.

Dark and White Chocolate Bark Recipe

It never gets old, their excitement this time of year. I’ve been known to complain about them in the past but despite what I’ve said, the kids aren’t just in it for the presents, they love all of it. Everyday brings a new wish that can only be granted between December 1st and 25th—decorate the tree, hang the lights, watch Charlie Brown, decorate cookies—and I say yes to all of it.

Dark and White Chocolate Bark with Cashews Recipe

Yesterday I was wrestling with some garland when I noticed the house was eerily silent. Usually when Hiro is not making an obnoxious amount of noise it means he’s coloring on a piece of furniture or filling my dish gloves with water but yesterday he was stuffing all our stockings full to the brim with whatever he could find then hanging them from the bottom rungs of their bunk bed like ‘Ol Saint Nick himself.

Dark and White Chocolate Bark with Cashews and Candied Ginger Recipe

I try not to shove too much into this time of year but I do like to make special treats to share (and of course to eat!!!). Sometimes, however, actual baking can be too much which is why I’ve been pumping you full of sweets recipes that require little time and no oven. Homemade bark is quite possible the ea-seeee-ists. It requires little more than melting some chocolate (Trader Joe’s sells excellent, inexpensive chocolate by the pound in varying degrees of bitterness) then topping the chocolate with whatever floats your boat. Crushed candy canes are a popular option but my favorite combo is roasted, salted cashews and thin little slices of candied ginger.

White and Dark Chocolate Bark Recipe

To score some serious points with your friends or postman, melt dark and white chocolate in separate bowls then swirl them together.

White Chocolate Bark Recipe

As far as the melting goes, the microwave is probably the easiest way to do this, but I don’t have the counter space for that business so I just use the old fashioned bowl over boiling water method. Just be careful that the water is at a low simmer, not boiling and that the bottom of the bowl is not touching the water. White chocolate is especially sensitive and will seize up on you if it gets too hot.

See for yourself how easy this bark is right here!

Dark Chocolate Bark with Cashews Recipe

One last thing, if you’ve been following me (@holajalapeno) on Instagram then you know about the beautiful Siestas for Fiestas blanket we gave away. Siestas for Fiestas is a wonderful charity organization that gives a Christmas dinner to a family in need for every blanket they sell. Their goal is to provide meals to 146 families this year and to help the cause they’ve been generous enough to give 15% off to you, my readers, to buy your very own blanket! Use the promo code WELOVEMEXICO when you make your purchase, then snap a picture of your blanket and post it to Instagram with the hashtag #SiestasForFiestas146!  Merry Christmas!

 

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White & Dark Chocolate Bark with Cashews and Candied Ginger Recipe

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Homemade chocolate bark recipe with swirls of dark and white chocolate topped with roasted cashews and candied ginger. Feel free to experiment swap the dark chocolate for milk chocolate or mix up the toppings; dried cherries, chopped dried mangos, or roasted, salted macadamia nuts would be equally as good.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 8 ounces dark chocolate chips or chopped dark chocolate
  • 4 ounces white chocolate chips or chopped white chocolate
  • 1/2 cup chopped roasted, salted cashews
  • 1/4 cup chopped candied ginger

Instructions

  1. Line a baking sheet with a Silpat or parchment paper.
  2. Melt dark chocolate in the microwave or in a heatproof bowl over simmering water until smooth. Pour chocolate out onto the lined baking sheet and spread into a thin layer.
  3. Melt white chocolate in a separate bowl until smooth. Dollop white chocolate over dark chocolate then swirl into the dark chocolate with a toothpick or skewer.
  4. Sprinkle cashews and ginger over the top and let harden, about 30 minutes.
  5. Break into bite-sized pieces and serve or wrap tightly and refrigerate for up to 3 weeks.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Candied Orange Peel {The Best DIY Christmas Gift}

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Bright orange flavor shines in these picture perfect candied orange peels. Covered in sparkly sugar they look like icicles and taste like a sweet jellied orange candy. They pack and ship like a dream, making them the best DIY Christmas gift.

Candied Orange Peel {The Best DIY Christmas Gift}3

I have three Christmas desserts I make every year; Orange Cookies for my dad, Candied Cayenne Pecans for my mother-in-law, and Candied Orange Peel for my father-in-law. Without fail, come December I’ve got cases of oranges, 10-pound bags of sugar, and limitless pecan halves waiting in the wings to be fried, caramelized, and baked into a sweeter version of themselves.

Candied Orange Peel {The Best DIY Christmas Gift}

This candied orange peel recipe is a throw back to my days at Mustard’s Grill where we would candy cases of lemon peel to garnish their epic Lemon Meringue Pie. The same technique can be used for lemons, oranges, or even grapefruit, though oranges and lemons work best.

Candied Orange Peel {The Best DIY Christmas Gift}4

Here’s how it works. First you need to remove the orange and white part of the orange peel. The white pith turns chewy and delicious after it has been candied.

Peeling the oranges

Then cut the peel into 1/2-inch thick strips.

Cutting the peel

The next step is to blanch the peel three times in cold water. this removes a lot of the bitterness hidden in the pith.

Blanching the peel

After the strips have been blanched it is time to combine them with equal parts sugar and water.

Candying the peel

Then bring that to a vigorous boil until the strips are soft and the white pith is mostly translucent. This takes some time, about an hour.

Candying the peel1

Once the strips are cooked, drain off the syrup into a heat-proof bowl. This syrup makes for a killer margarita and also gets really thick when cool, so it’s not a very good idea to pour it down the drain.

Draining the peel

The last step is to toss the strips in sugar, a few at a time, until they are thoroughly coated. Save any leftover sugar for baking, it will have a delicious orange essence. I made orange cookies with the leftover sugar this year and they were pretty outstanding.

Sugaring the peel

Let the strips lay out at room temperature in a single layer until they are dry. Then store in an airtight container for up to two weeks, or pack them up and give as gifts to friends near and far.

Candied Orange Peel {The Best DIY Christmas Gift}2

Looking for some other DIY Christmas Gifts? Here are a few more ideas:

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Candied Orange Peel {The Best DIY Christmas Gift}

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Make sure to cook the peel in the sugar long enough, it takes at least 45 minutes to an hour. If you remove them too soon the strips won’t properly dry out when tossed in sugar; when in doubt, cook them a little longer.

  • Author: Kate Ramos
  • Yield: 3 cups of Candied Peel 1x

Ingredients

Scale
  • 2 pounds oranges (about 6 oranges)
  • 7 cups granulated sugar, divided
  • 4 cups water

Instructions

  1. Remove zest and pith (the white part) from the oranges with a sharp pairing knife in large strips.
  2. Slice the strips into 1/2-inch thick widths and place in a large pot. Cover with cold water and bring to a boil. Once boiling, drain and repeat two more times.
  3. Return to the pot and add 4 cups sugar and 4 cups water. Bring to a boil and cook vigorously, stirring occasionally, until syrup is thick and peel looks translucent, about an hour. If syrup is bubbling violently, turn down heat.
  4. Carefully drain peel in a fine strainer set over a heat-proof bowl (save this syrup for cocktails).
  5. Put 3 cups sugar in a medium bowl. Place 1/3 of the peel in the bowl and toss in the sugar until thoroughly coated. Spread peel out on a parchment lined baking sheet and repeat with remaining peel, doing 1/3 at a time.
  6. When dry, store in a tightly-covered container for up to 2 weeks.

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