Source: Mohtaran Shirazi via The Jewish Holday Kitchen, Joan Nathan 1988

Yield: 5 cups

• 25 dates, pitted and diced
• 1/2 c unsalted pistachios
• 1/2 c almonds
• 1/2 c golden raisins
• 1 1/2 peeled apples, cored and diced
• 1 pomegranates
• 1 orange, peeled and diced
• 1 banana, sliced
• 1/2 c sweet red wine, to 1 cup
• 1/4 c cider vinegar
• 1/2 tbsp cayenne
• 1 tbsp ground cloves
• 1 tbsp ground cardamom
• 1 tsp cinnamon
• 1 tbsp black pepper

Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings.

Makes 5 cups.