Prune Filling (Lekvar)

• 3/4 cup water or 3/4 cup orange juice
• 1/3 cup fresh lemon juice
• 2 cups pitted prunes
• 1 cup dark raisin
• 1/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup chopped walnuts (optional)

1. Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
2. Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
3. Make sure the bottom does not stick and the mixture doesn't boil.
4. Remove pot from heat and allow contents to cool for 5 minutes.
5. Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
6. Add a bit more orange juice or water to thin the puree if necessary.
7. Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
8. Filling should be thick and moist.
9. Chill filling slightly before using.
10. Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
11. If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.

water, lemon juice, prunes, dark raisin, sugar, ground cinnamon, walnuts

Taken from www.food.com/recipe/prune-filling-lekvar-111769 (may not work)