- 3/4 cup (3 ounces) walnuts, toasted and cooled
- 3/4 cup (4 ounces) raw almonds, toasted and cooled
- 1 cup tightly packed (3 ounces) dried apples
- 2/3 cup (5 ounces) Turkish apricots
- 2 (3-inch long by 1-inch wide) strips orange zest, any white pith removed
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 cup ruby Port or medium dry Concord grape wine
- 1/2 cup golden raisins (3 ounces)
- Pulse toasted nuts in a food processor until coarsely chopped.
- Add dried fruit, zest, and spices and pulse again until chopped.
- Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
- Transfer to a bowl and stir in raisins.