This recipe is a twofer, as both the Sangria brine and the marinated plums are delicious on their own. Enjoy these tangy plums baked into a simple cobbler or an elegant clafoutis. Enjoy the Sangria, well, in a glass. 😉 These little jars make lovely gifts. Let’s get started!
Note: If you don’t want to bother with canning, no worries. Stop after Step 3 and simply refrigerate your Sangria Plums. As long as you keep the plums refrigerated and completely covered with the sangria mixture, this recipe should stay fresh for at least two weeks.
Ingredients (Makes 8 half-pint jars)
56 small purple, freestone plums (7 per jar)
1 bottle (750 mL) of your favorite dry red wine
1 orange, well washed and cut into quarters
1 lemon, well washed and cut into quarters
1/2 cup brandy
1 cup water
1 cup sugar
Step 1) Bring 1 cup water and 1 cup sugar to a boil in a large pot, stirring frequently. When all of the sugar is dissolved, remove from heat and allow to rest.
Step 2) Carefully cut each purple freestone plum along the seam (the indent in the side of each plum) and remove the pit. You won’t need to cut the plums all the way in half; just cut into the one side and the pit can be easily removed. Half-Pint (my miniature kitchen helper) pulled the pits out of all of these plums in about 20 minutes!
Step 3) Squeeze juice from the quartered orange and lemon into the pot with the water/sugar mixture. Then add the orange and lemon quarters themselves to the pot. Add the wine and the plums, and bring the pot to a simmer over low-medium heat. When the mixture is almost but not quite to a boil, remove from heat and add the brandy.
Step 4) Ladle 7 plums into each sterilized half-pint jar. Fill with Sangria, leaving 1/2 inch headspace. Remove air bubbles with a canning tool or a fork, and place a lid and band over each jar. Process jars in a boiling water canner for 10 minutes. Properly sealed jars will remain fresh for one year.