Tanzia

1. Place the prunes, apricots and raisins in a bowl, add boiling water to cover and soak for 20 minutes. Drain.

2. Heat the oil in a medium-sized saucepan and sauté the onions over a medium flame until they brown, stirring occasionally.  

3. Add the sugar and 3 cups of boiling water to the saucepan, stir and bring to a second boil. Add the dried fruits, walnuts, almonds and cinnamon stick. Cover the pot and cook over a low flame for about 20 minutes until the liquid thickens and is somewhat thinner than honey. Stir every few minutes to make sure that nothing sticks to the bottom of the saucepan.

4. The tanzia can be refrigerated in an airtight container for up to 3 weeks.