cup dried hibiscus flowers, washed and secured in cheesecloth
apples, firm, red and chopped into 1-inch cubes
sugar cane sticks, peeled, cut into quarters
small oranges, spiked with whole cloves
small piloncillo cones or 1 1/2 cups packed dark brown sugar
jar tejocotes, with liquid
to 2 cups light rum
In large stockpot, heat water, prunes and apricots over medium heat. Cook about 20 minutes or until fruit is soft.
Add remaining ingredients except tejocotes and rum. Reduce heat to low; simmer 45 minutes; add tejocotes. Simmer 15 minutes longer. Remove hibiscus flowers and cheesecloth. Add rum just before serving.