6 pitted prunes
4 dried apricots
1/2 cup fresh cranberries
1/2 cup apple juice
1/2 cup flaxseeds
3 mandarin oranges, peeled
2 very ripe persimmons
4 small pineapple guavas (optional)
1/2 cup pomegranate seeds
Pinch each: cinnamon, cardamom, ginger, nutmeg, allspice and orange peel
Soak the prunes and apricots in water to cover for at least 1 hour. Drain and slice the fruits into bite-sized slices.
Place the cranberries, apple juice and flaxseeds in a medium saucepan and cook over medium heat for 15 minutes, until the cranberries are tender and the mixture has thickened.
Chop the mandarin oranges, persimmons and optional pineapple guavas into bite-sized wedges.
Dollop the cranberry sauce onto the bottom of a decorative dish or individual shallow-rimmed bowls. Arrange the fresh and dried fruits ontop of the cranberries and sprinkle with the pomegranate seeds. Sprinkle the fruit with the spices. Serve warm or room temperature.