Moroccan Charosets

2 c Dates,pitted

1/2 c Raisins,golden

1/2 c Raisins,dark

1/2 c Walnuts

2 tb Red wine,sweet,Passover

1. Process dates, raisins and walnuts in food processor until mixture is

finely chopped and begins to mass. Add enough wine to make sticky dough. 2. Line baking sheet with waxed paper. Drop mixture by slightly rounded

measuring teaspoonfuls onto pan. Roll with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.