Tart kebab sauce

1/2 c  Dates, pitted, chopped
    1/2 c  Raisins
      2 T  Cider vinegar
      1 ts Salt
      3 T  Sugar
    1/2 c  Vegetable oil
      1 ts Ginger, ground
 
  Mix the ingredients together then put into a blender and `puree' them into
  a smooth mixture. Heat the mixture in a sauce pan until thoroughly heated.
  Use as a warm dipping sauce for kebabs. ORIGIN: Teo Burnazins, Hotel
  Ashkabad, Tashkent, Uzbekistan