Spiced Prunes

 

1
pound dried prunes
3
cups water
1
cinnamon stick
1
teaspoon chole allspice
1/2
teaspoon whole cloves
2
strips lemon rind, 1/2 inch wide and 3 inches long
1
cup brown sugar
1/4
cup lemon juice

 

In a large saucepan, combine prunes and water.  Place spices and lemon rind in a piece of cheesecloth and tie tightly.  Drop into saucepan.  Cover pan, bring to a boil over high heat, then lower heat and simmer for 10 minutes.

 

Remove pan from heat, and stir in brown sugar and lemon juice.  Let cool, then store in a glass jar in refrigerator overnight.  Remove spice bag just before serving.  These will keep for 5 days, refrigerated.