Italian Charoseth

6 ounces dried chestnuts
3/4 pound peeled apples
1/4 pound blanched almonds
1/4 pound pitted dates
1/4 pound dried prunes
1/4 pound sultana raisins
1 teaspoon powdered cinnamon
Juice of 2 oranges

Simmer the chestnuts in lightly salted water until tender. Drain them, dry them, and grind them in the food processor with the dried fruit. Grate the apples into the mixture, then stir in the other ingredients.