KOSHER FOR PASSOVER RECIPES
Makes 4 cups. Parve
1 pound dried raisings
8 ounces pitted dates
2 cups water
¼ cup sugar
¼ cup chopped walnuts or pecans
Place the raisins and dates in a bowl with enough water to cover. Let stand for one hour.
Add the sugar and whirl the mixture in a blender, a few spoonfuls at a time.
Transfer the chopped fruits to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid absorbed. It should take about 20 minutes.
Remove from the heat and place in a jar. When cool, sprinkle with chopped nuts.
The Jewish Holiday Kitchen by Joan Nathan