3/4 cups oj

1/3 cup lemon juice

a pound pitted prunes

a cup dark raisins

1/3 cup sugar, plus more if needed

1/4 tea cinnamon

1/2 cup finely chopped walnuts (optional)

Place oj, lemon juice, prunes, raisins, and sugar in a small saucepan.  Cook over low heat, tossing and stirring mixture until it softens and plumps the prunes and raisins, for about 8 – 10  minutes.  Be sure it doesn’t stick to the bottom of the pan; lower the heat if the mixture starts to boil.  Remove the pan from the heat and, with slotted spoon, transfer the fruit to the bowl of processor.  Reserve liquid.  Let the fruit cool for about 5 minutes.  Add cinnamon and walnuts. Process well to achieve a thick pastelike puree, adding liquid bit at a time as needed if the mixture is too thick.  Too much liquid will make it runny.  Taste and add more sugar if required.  The filling should be thick and moist.

Chill slightly before using.  The chilled mixture can be used immediately or refrigerated for up to two weeks or even frozen.

This makes enough for several (maybe even three) of my Hamentaschen Dough recipes.  If you don’t expect to bake too many hamentaschen, then half.