“A Seder Feast in Provence, With Roots in Ancient Rome” – via The New York Times

INGREDIENTS

1 cup blanched or roasted unsalted almonds
1 cup raisins
1 cup dried apricots
1 cup dried figs
½ cup walnut halves
1 tart apple, peeled, cored and chopped into 1-inch pieces
1 cup peeled roasted chestnuts (available vacuum-packed or canned)
½ cup pine nuts, toasted if desired
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons red wine vinegar
4 to 6 tablespoons sweet wine, kosher for Passover

PREPARATION

1. Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
2. Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
3. Store, covered, in the refrigerator for up to 2 weeks

Yield: About 5 cups