Moroccan charosets

2 c  Dates,pitted
    1/2 c  Raisins,golden
    1/2 c  Raisins,dark
    1/2 c  Walnuts
      2 tb Red wine,sweet,Passover
 
  1. Process dates, raisins and walnuts in food processor until mixture is
  finely chopped and begins to mass. Add enough wine to make sticky dough.
  
  2. Line baking sheet with waxed paper. Drop mixture by slightly rounded
  measuring teaspoonfuls onto pan. Roll with moistened palms into
  hazelnut-size balls. Refrigerate for at least 3 hours or until firm.