Ingredients
12 ounces mixed dried fruit (such as prunes, pears, peaches, and apples), cut into thirds
4 medium carrots (about 1 pound), peeled and cut into 3/4-by-3-inch sticks
2 medium sweet potatoes (about 8 ounces each), peeled and cut into 8 wedges each
1/2 cup orange or apricot marmalade
1/3 cup light-brown sugar
1/4 cup granulated sugar
1/4 cup honey
3 cinnamon sticks
1/4 teaspoon pure vanilla extract
Juice of one lemon
Coarse salt
Preparation
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Place dried fruit in a medium bowl and pour 1 1/2 cups of the boiling water over the fruit. Let stand until soft, about 20 minutes. Drain, reserving 1/2 cup of the liquid; set aside.
Add a large pinch of salt to the boiling water. Add carrots and sweet potatoes, and cook until tender when pierced with the tip of a knife, 10 to 12 minutes. Drain, and transfer to a large ovenproof saucepan with a lid. Add the softened fruit and reserved liquid, the marmalade, brown sugar, granulated sugar, honey, cinnamon, vanilla, lemon juice, and a pinch of salt; stir to combine.
Cover, and bake for 30 minutes. Remove cover, stir gently, and return to oven, uncovered, until light brown, about 15 minutes more. Remove cinnamon stick before serving.
