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6 New England apples, peeled and sliced
1-1/2 c prune juice
1 c pitted prunes
1 T brown sugar
2 t orange zest, 2 t vanilla, or 1 t anise seeds
4 orange slices, peeled and halved
In 3-quart saucepan, combine apples and prune juice. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally, until fruit is tender.
Stir in prunes and sugar. Simmer 10 minutes until prunes are plumped. Stir in orange zest. Cool to room temperature.
Pour into bowl, mix in orange slices, cover, and refrigerate for up to two weeks.
Use as a topping for cereal, pancakes, waffles, French toast, or as a relish with poultry, beef, and pork dishes.