Source: Larry Bain via The Jewish Holday Kitchen, Joan Nathan 1988

Yield: 6 cups

• 1/2 lb walnuts
• 1/4 lb dried apricots
• 1/4 lb dried prunes, without pits
• 3 peeled apples, cored and quartered
• 1 lg navel oranges, with skin, quartered
• 1/2 c sweet wine
• 2 tbsp brandy
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 1 tbsp lime juice
• 2 tbsp matzo meal, or as needed

Using the steel blade of a food processor, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed, add enough matzo meal to make a mortar-like consistency.

Makes 6 cups.