Spicy Fruit Sauce (Manchamanteles)

2 tablespoons lard or vegetable oil

4 medium-hot whole dried red chiles, such

as ancho, guajillo or dried Anaheim,

stems intact

Water

1 large clove garlic, peeled and finely minced

1 teaspoon dried Mexican oregano

1/2 teaspoon salt

SPICY FRUIT SAUCE

2 tablespoons vegetable oil

1 onion, chopped

2 large cloves garlic, minced

1 (28-ounce) can whole tomatoes, with juice

2 bay leaves

1/2 teaspoon black pepper to taste -- (1/2 to 1)

1 teaspoon salt, or to taste -- (1 to 2)

1/4 teaspoon ground cloves -- (1/4 to 1/3)

1 1/2 teaspoons ground Mexican cinnamon (canela)

or 1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano, crumbled

1/2 cup dried apricots, sliced

3/4 cup pitted dried prunes, whole or sliced

1/2 cup golden raisins

1 (20-ounce) can unsweetened pineapple chunks, with juice

1/2 cup dry sherry or red wine

1 tablespoon cider vinegar

1 tart apples, such as Granny Smith, cored -- (1 to 2)

and cut into eighths

1 tablespoon butter, optional -- (1 to 2)