| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Jewish | Desserts, Fruits, Passover | 3 | Cups |
INGREDIENTS
| 1/2 | lb | Dried pitted dates |
| 1/2 | c | Dark seeded raisins |
| 4 | oz | Dried apricots, unsulphured |
| 1 | Navel orange, peeledseparat. | |
| 2 | Red Delicious apples, >>>>> | |
| Peeled, cored cut in 8ths. | ||
| Zest of 1/2 lemon | ||
| 1 | t | Cinnamon |
| 1/4 | t | Ea. allspice and ginger |
| 1/2 | t | Cardamom |
| 1/2 | c | Apple juice |
| 2 | T | Ea. dark brn. sugar & honey |
| 1 | T | Fresh lemon juice |
| 1/2 | c | Ea. shelled walnuts & whole> |
| Blanched almonds | ||
| Sweet red Passover wine |
INSTRUCTIONS
Put all ingreds. except honey, lemon juice nuts and wine in a 3 quart heavy-bottomed saucepan. Bring to a boil. Reduce heat to simmering. Cover and cook for 10 min., stirring often. Mixture will remain thick but moist as fruit exudes liquid as it cooks. Let cool. Transfer mixture to food processor with honey, lemon juice and nuts. Coarsely chop in 4 or 5 on/off turns (do not overchop). Scrape thick mixture into a bowl. If desired, stir in wine to taste. Store in refrigerator in a tightly closed jar. Yield: 3 cups Frances Prince's New Jewish Cuisine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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