Charoset from the Veneto

• 1 cup chestnut puree
• 12 lb dates, pitted
• 12 lb dried fig, coarsely chopped
• 2 tablespoons poppy seeds
• 12 cup walnuts, coarsely chopped
• 12 cup almonds, chopped
• 1 orange, zested and juiced
• 12 cup golden raisin
• 12 cup sweet passover wine
• honey, to taste

1. Combine all ingredients in a food processor.
2. Process/chop to a coarse paste.
3. Transfer to a bowl, cover and refrigerate.
4. Serve at room temperature.

chestnut puree, dates, poppy seeds, walnuts, almonds, orange, golden raisin, sweet passover wine, honey

Taken from www.food.com/recipe/charoset-from-the-veneto-88076 (may not work)