Source: "The Sephardic Kitchen", by Rabbi Robert Sternberg, Harper Collins

Yield: 3 Cups

• 1 c Pitted dates
• 1/2 c Dark raisins
• 1/3 c (or more) sweet red wine
• 1 lg Seedless navel orange, washed and dried
• 1/2 c Flower honey
• 1/2 ts Ground cinnamon
• 1/4 ts Ground cloves
• 1/3 c Whole almonds
• 1/3 c Walnuts
• 1/3 c Pine nuts

Soak dates and raisins in wine to cover overnight. Cut orange into chunks. Pulse date mixture, orange, honey, cinnamon, cloves, almonds, walnuts and pine nuts in food processor until mixture is ground to coarse paste. If necessary, add sweet red wine to achieve correct consistency.

Transfer to serving dish and use for Seder and all through Passover.

Makes 3 cups