Yield: 1 Servings
Measure | Ingredient |
---|---|
25 \N | Dates, pitted and diced |
½ cup | Unsalted pistachios |
½ cup | Almonds |
½ cup | Golden raisins |
1½ \N | Peeled apples, cored and diced |
1 \N | Pomegranates |
1 \N | Orange, peeled and diced |
1 \N | Banana, sliced |
½ cup | Sweet red wine, to 1 cup |
¼ cup | Cider vinegar |
½ tablespoon | Cayenne |
1 tablespoon | Ground cloves |
1 tablespoon | Ground cardamom |
1 teaspoon | Cinn |
1 tablespoon | 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.
NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988.
Recipe by: Mohtaran Shirazi Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997