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Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts. Makes 4 cups. NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 188 (7%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 0mg||0 %|
|Sodium 59.9mg||2 %|
|Potassium 5125.3mg||135 %|
|Total Carbohydrate 680.2g||200 %|
|Dietary Fiber 33.9g||136 %|
|Sugars, other 646.2g|
|Protein 25.5g||36 %|
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Calories per serving: 2750
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