Moroccan Jewish Tanzeya

• 1 cup prunes
• 1 cup dried apricots
• 1 cup quartered dried figs
• 1 cup raisins
• 200 grams sugar (about 1 cup)
• 1 stick cinnamon
• 1 whole cardamom pod
• 1 whole allspice berry
• Pinch of dried chile flakes
• Pinch of salt

1. In a wide, shallow saucepan, combine prunes, apricots, figs and raisins.
2. Add 2 cups hot water, and allow to rest for 15 minutes.
3. Add sugar and remaining ingredients.
4. Place over high heat and bring to a boil.
5. Cook, stirring, for 5 minutes.
6. Reduce heat to low and simmer, uncovered, until water has almost completely evaporated, 45 minutes to 1 hour.
7. Discard cinnamon stick and cardamom pod.
8. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.

prunes, apricots, raisins, sugar, cinnamon, cardamom pod, berry, chile flakes, salt

Taken from cooking.nytimes.com/recipes/1015002 (may not work)