Moroccan Jewish Tanzeya

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    348 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 90 grams carbohydrates; 3 grams dietary fiber; 63 grams sugars; 2 grams protein; 55 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

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

1 hour 15 minutes