aki005/Recipes_json_vector_nbarbcone huggingface dataset:
470 Prune Whip 20 mins 30 mins 50 mins 6 4 cups 1 ⅓ cups pitted prunes, ⅓ cup water, ⅓ cup white sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 6 egg whites, ¼ teaspoon cream of tartar In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla. Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites. Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream. 3.8 https://www.allrecipes.com/recipe/14265/prune-whip/ /Side Dish/ Total Fat 0g 0%, Sodium 57mg 2%, Total Carbohydrate 35g 13%, Dietary Fiber 3g 10%, Total Sugars 28g, Protein 5g, Vitamin C 2mg 9%, Calcium 22mg 2%, Iron 1mg 6%, Potassium 359mg 8% Prep Time: 20 mins, Cook Time: 30 mins, Total Time: 50 mins, Servings: 6, Yield: 4 cups
472 Plum Dumplings 1 hrs 30 mins 45 mins 2 hrs 15 mins 10 25 dumplings 25 Italian prune plums, 3 tablespoons sugar, 2 large potatoes, peeled and quartered To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm. To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth. When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking. To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes. Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce. When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them. 4.4 https://www.allrecipes.com/recipe/90225/plum-dumplings/ /Desserts/ Total Fat 14g 18%, Saturated Fat 7g 36%, Cholesterol 86mg 29%, Sodium 236mg 10%, Total Carbohydrate 94g 34%, Dietary Fiber 5g 18%, Total Sugars 53g, Protein 7g, Vitamin C 30mg 151%, Calcium 75mg 6%, Iron 3mg 16%, Potassium 661mg 14% Prep Time: 1 hrs 30 mins, Cook Time: 45 mins, Total Time: 2 hrs 15 mins, Servings: 10, Yield: 25 dumplings
474 Fresh Fruit Cobbler 30 mins 30 mins 1 hrs 6 6 servings 1 cup sliced fresh peaches, ¾ cup peeled, cored and sliced apple, ¾ cup peeled, cored and sliced pear, ½ cup blueberries, ½ cup pitted and sliced cherries, ½ cup pitted and sliced plums, 1 egg, ¾ cup white sugar, ¼ cup milk, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract, 2 tablespoons butter, melted Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm. 4.6 https://www.allrecipes.com/recipe/12279/fresh-fruit-cobbler/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 5g 7%, Saturated Fat 3g 15%, Cholesterol 42mg 14%, Sodium 320mg 14%, Total Carbohydrate 54g 20%, Dietary Fiber 2g 8%, Total Sugars 35g, Protein 4g, Vitamin C 14mg 71%, Calcium 75mg 6%, Iron 1mg 8%, Potassium 157mg 3% Prep Time: 30 mins, Cook Time: 30 mins, Total Time: 1 hrs, Servings: 6, Yield: 6 servings
475 Prune Cake 30 mins 45 mins 1 hrs 25 mins 12 1 bundt cake 1 cup pitted prunes, ½ cup water, 2 cups all-purpose flour, 1 ½ cups white sugar, 1 tablespoon ground allspice, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 cup vegetable oil, 1 cup buttermilk, 2 eggs, lightly beaten, 1 ½ cups chopped pecans Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®). Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans. Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack. To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally. Invert cake onto a platter and pour hot icing over the cake. 4.6 https://www.allrecipes.com/recipe/229642/prune-cake/ /Desserts/Cakes/Bundt Cake Recipes/ Total Fat 37g 47%, Saturated Fat 5g 25%, Cholesterol 29mg 10%, Sodium 336mg 15%, Total Carbohydrate 73g 27%, Dietary Fiber 3g 11%, Total Sugars 51g, Protein 6g, Vitamin C 1mg 6%, Calcium 69mg 5%, Iron 2mg 11%, Potassium 252mg 5% Prep Time: 30 mins, Cook Time: 45 mins, Additional Time: 10 mins, Total Time: 1 hrs 25 mins, Servings: 12, Yield: 1 bundt cake
476 Delicious Oat Bran Cereal 5 mins 5 mins 10 mins 1 1 serving 1 cup water, ¼ teaspoon ground cinnamon, 5 dried pitted prunes, chopped, 1 teaspoon sugar substitute (such as Splenda), ¼ cup oat bran Combine water, cinnamon, prunes, and sugar substitute in a saucepan over medium heat; bring to a boil; stir in the oat bran and boil for 2 minutes. 4.2 https://www.allrecipes.com/recipe/152260/delicious-oat-bran-cereal/ /Breakfast and Brunch/Cereals/Oatmeal Recipes/ Total Fat 2g 2%, Saturated Fat 0g 2%, Sodium 10mg 0%, Total Carbohydrate 42g 15%, Dietary Fiber 7g 25%, Total Sugars 18g, Protein 5g, Vitamin C 1mg 7%, Calcium 48mg 4%, Iron 2mg 13%, Potassium 451mg 10% Prep Time: 5 mins, Cook Time: 5 mins, Total Time: 10 mins, Servings: 1, Yield: 1 serving
477 Banana Plum Bread 25 mins 1 hrs 1 hrs 25 mins 12 1 9x13-inch cake ½ cup white sugar, ½ cup margarine, softened, 2 eggs, 2 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 ½ cups mashed ripe bananas, 1 cup plums, pitted and chopped Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish. Bake in the preheated oven until golden brown, about 1 hour. 4.2 https://www.allrecipes.com/recipe/215139/banana-plum-bread/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/Banana Bread/ Total Fat 9g 11%, Saturated Fat 2g 8%, Cholesterol 31mg 10%, Sodium 214mg 9%, Total Carbohydrate 39g 14%, Dietary Fiber 2g 6%, Total Sugars 13g, Protein 5g, Vitamin C 4mg 19%, Calcium 48mg 4%, Iron 2mg 9%, Potassium 168mg 4% Prep Time: 25 mins, Cook Time: 1 hrs, Total Time: 1 hrs 25 mins, Servings: 12, Yield: 1 9x13-inch cake
478 Rachel's Sugar Plum Spice Jam 30 mins 45 mins 2 hrs 15 mins 120 10 12-ounce jars 10 red plums, pitted and chopped, 2 cups chopped fresh pineapple, ½ cup apple juice, ½ (12 fluid ounce) can frozen orange juice concentrate, 1 lemon, juiced, 1 ½ teaspoons ground cloves, 1 teaspoon ground allspice, 1 (1.75 ounce) package powdered fruit pectin, 1 tablespoon butter, 8 cups white sugar, 4 drops red food coloring Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam. Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 4.7 https://www.allrecipes.com/recipe/215135/rachels-sugar-plum-spice-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Saturated Fat 0g 1%, Cholesterol 0mg 0%, Sodium 1mg 0%, Total Carbohydrate 15g 5%, Dietary Fiber 0g 0%, Total Sugars 15g, Protein 0g, Vitamin C 4mg 20%, Calcium 2mg 0%, Potassium 24mg 1% Prep Time: 30 mins, Cook Time: 45 mins, Additional Time: 1 hrs, Total Time: 2 hrs 15 mins, Servings: 120, Yield: 10 12-ounce jars
479 Grandma Skeet's Prune Kolaches 55 mins 15 mins 2 hrs 50 mins 20 20 kolaches 1 cup warm water, 1 teaspoon salt, 1 egg, 2 tablespoons butter, room temperature, 3 cups bread flour, ¼ cup white sugar, 3 teaspoons bread machine yeast Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth. When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes. In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper. Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes. Bake until the tops are lightly browned, 14 to 16 minutes. 4.7 https://www.allrecipes.com/recipe/65237/grandma-skeets-prune-kolaches/ /Bread/Yeast Bread Recipes/ Total Fat 3g 4%, Saturated Fat 2g 8%, Cholesterol 15mg 5%, Sodium 139mg 6%, Total Carbohydrate 48g 17%, Dietary Fiber 2g 8%, Total Sugars 27g, Protein 4g, Vitamin C 2mg 11%, Calcium 21mg 2%, Iron 2mg 11%, Potassium 241mg 5% Prep Time: 55 mins, Cook Time: 15 mins, Additional Time: 1 hrs 40 mins, Total Time: 2 hrs 50 mins, Servings: 20, Yield: 20 kolaches
480 Potato Plum Dumplings 35 mins 20 mins 2 hrs 55 mins 12 12 dumplings 4 large russet potatoes, ½ teaspoon salt, 1 tablespoon butter, softened, 2 eggs, beaten, ¼ cup farina, 1 cup all-purpose flour, or as needed, 12 Italian prune plums, 12 cubes white sugar, ½ cup butter, melted, ¼ cup white sugar, 1 cup dry bread crumbs, additional melted butter and sugar for garnish (optional) Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm. Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired. 4.6 https://www.allrecipes.com/recipe/48308/potato-plum-dumplings/ /Cuisine/European/Austrian/ Total Fat 10g 13%, Saturated Fat 6g 30%, Cholesterol 54mg 18%, Sodium 244mg 11%, Total Carbohydrate 53g 19%, Dietary Fiber 4g 16%, Total Sugars 15g, Protein 7g, Vitamin C 31mg 153%, Calcium 44mg 3%, Iron 2mg 12%, Potassium 668mg 14% Prep Time: 35 mins, Cook Time: 20 mins, Additional Time: 2 hrs, Total Time: 2 hrs 55 mins, Servings: 12, Yield: 12 dumplings
481 Zwetschgendatschi (German Plum Sheet Cake) 30 mins 30 mins 2 hrs 16 16 servings 4 ¾ cups all-purpose flour, 4 teaspoons baking powder, 1 cup white sugar, 2 teaspoons vanilla sugar, 2 pinches salt, 1 ⅓ cups unsalted butter, room temperature and cut into chunks, 2 large eggs, 2 ¼ pounds Italian prune plums, halved and pitted, 2 tablespoons white sugar, 1 teaspoon ground cinnamon, 2 tablespoons unsalted butter, room temperature and cut into chunks, 1 tablespoon sliced almonds (Optional) Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter. Cut halved plums in half again, without cutting all the way through, so they fan out. Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl. Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds. Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature. 4.8 https://www.allrecipes.com/recipe/265475/zwetschgendatschi-german-plum-sheet-cake/ /Cuisine/European/German/ Total Fat 18g 23%, Saturated Fat 11g 55%, Cholesterol 68mg 23%, Sodium 153mg 7%, Total Carbohydrate 51g 18%, Dietary Fiber 2g 7%, Total Sugars 21g, Protein 5g, Vitamin C 6mg 31%, Calcium 88mg 7%, Iron 2mg 12%, Potassium 157mg 3% Prep Time: 30 mins, Cook Time: 30 mins, Additional Time: 1 hrs, Total Time: 2 hrs, Servings: 16, Yield: 16 servings
482 Far Breton 15 mins 40 mins 55 mins 8 8 servings 9 ounces pitted prunes, 1 cup all-purpose flour, ⅝ cup white sugar, 1 tablespoon vanilla sugar, 1 teaspoon baking powder, 1 pinch salt, 4 eggs, 3 cups whole milk, 2 tablespoons rum Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish. Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish. Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature. 4.6 https://www.allrecipes.com/recipe/134592/far-breton/ /Cuisine/European/French/ Total Fat 6g 7%, Saturated Fat 3g 13%, Cholesterol 102mg 34%, Sodium 134mg 6%, Total Carbohydrate 53g 19%, Dietary Fiber 3g 10%, Total Sugars 34g, Protein 9g, Vitamin C 1mg 5%, Calcium 169mg 13%, Iron 2mg 12%, Potassium 416mg 9% Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 8, Yield: 8 servings
483 Drozdzowka (Polish Yeast Plum Cake) 1 hrs 1 hrs 2 hrs 20 mins 24 1 9x13-inch cake ½ cup whole milk, 1 tablespoon all-purpose flour, 1 tablespoon white sugar, 2 (0.6 ounce) cakes cake yeast, 1 ⅓ cups margarine, ½ cup dry bread crumbs, 4 eggs, 1 ⅛ cups white sugar, 8 cups all-purpose flour, 4 teaspoons vanilla sugar, 1 cup whole milk, or as needed, 6 cups fresh plums, pitted and quartered, 1 ½ cups all-purpose flour, ½ cup butter, ½ cup white sugar, ½ teaspoon ground cinnamon (Optional) In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes. Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs. Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead. Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside. In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon, if desired. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes. 4.1 https://www.allrecipes.com/recipe/215136/drozdzowka-polish-yeast-plum-cake/ /Cuisine/European/Eastern European/Polish/ Total Fat 16g 20%, Saturated Fat 5g 24%, Cholesterol 43mg 14%, Sodium 179mg 8%, Total Carbohydrate 61g 22%, Dietary Fiber 2g 8%, Total Sugars 19g, Protein 8g, Vitamin C 4mg 20%, Calcium 41mg 3%, Iron 3mg 15%, Potassium 162mg 3% Prep Time: 1 hrs, Cook Time: 1 hrs, Additional Time: 20 mins, Total Time: 2 hrs 20 mins, Servings: 24, Yield: 1 9x13-inch cake
484 Judy's Brown Sauce 2 hrs 3 hrs 6 hrs 200 15 half-pint jars 10 cups peeled, cored, and roughly chopped tart apples, 10 cups pitted and halved fresh prune plums, 5 cups chopped onions, 6 cups malt vinegar, 5 cups white sugar, ½ cup salt, ½ cup Worcestershire sauce, 4 cloves garlic, minced, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 2 teaspoons ground allspice, 2 teaspoons ground cayenne pepper, 15 half-pint canning jars with lids and rings Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 5 https://www.allrecipes.com/recipe/215124/judys-brown-sauce/ /Side Dish/Sauces and Condiments/Sauces/ Total Fat 0g 0%, Sodium 9mg 0%, Total Carbohydrate 8g 3%, Dietary Fiber 0g 1%, Total Sugars 7g, Protein 0g, Vitamin C 2mg 12%, Calcium 4mg 0%, Iron 0mg 1%, Potassium 39mg 1% Prep Time: 2 hrs, Cook Time: 3 hrs, Additional Time: 1 hrs, Total Time: 6 hrs, Servings: 200, Yield: 15 half-pint jars