Moroccan Haroseth Balls with Dates, Raisins and Nuts

The sweet taste of dried fruit and nuts...

2 cups pitted dates
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
1 Tbls sweet red Passover wine, (up to 2)

Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.

Yield: about 60 pieces

from: Linda Shapiro
from: The Jewish Food Recipe Archive

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