1 (4-5 lb.) beef or pork rump roast
2 tsp. salt
Pepper
2 c. pitted prunes or dried apricots or mixture of both
1 onion, sliced
1 clove garlic, minced
2 c. boiling water
1/2 c. cider vinegar
1/2 c. water
1 c. light brown sugar, packed
1/4 tsp. ground cloves
1 tsp. ground cinnamon

Heat heavy, deep pan. Add roast (I prefer pork), turning to brown on all sides. Season to taste with salt and pepper. Add prunes/apricots, onion, garlic, and 2 cups boiling water. Cover and simmer until meat is tender, 3 to 4 hours.

Remove meat to hot platter. Stir vinegar, 1/2 cup water, brown sugar, cloves and cinnamon into liquid left in pan. Cook rapidly until sauce thickens. Pour sauce over and around meat. (Makes 8-10 servings.) Delicious!