Sephardic Charoset
This traditional Sephardic Passover charoset is a naturally sweet, spiced paste made from dried fruits, nuts, and sweet wine.
Ingredients
- •1 cup pitted Medjool dates (150g), finely chopped
- •1 cup dried figs (150g), stems removed and finely chopped
- •1 cup golden raisins (150g)
- •1 cup walnuts (100g), finely toasted and chopped
- •1 cup sweet red Passover wine (such as Manischewitz or a kosher dessert wine)
- •1 teaspoon ground cinnamon
- •1/4 teaspoon ground cloves
- •1 tablespoon fresh lemon juice
- •1 tablespoon orange zest
Instructions
- 1
Place the chopped dates, dried figs, and golden raisins into a medium saucepan.
- 2
Pour the sweet red wine over the dried fruits and let them soak for about 10 minutes to soften.
- 3
Bring the saucepan to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
- 4
Cook for about 15 to 20 minutes until the liquid is mostly absorbed and the fruits have broken down into a thick, jammy paste.
- 5
Remove the pan from the heat and stir in the ground cinnamon, ground cloves, fresh lemon juice, and orange zest.
- 6
Fold in the finely chopped toasted walnuts, leaving a bit of texture for the charoset.
- 7
Transfer the charoset to a bowl, let it cool completely to room temperature, and store covered in the refrigerator until ready to serve.
💡 Chef tips
- You can make this charoset up to a week in advance; keep it stored in an airtight container in the refrigerator.
- If you prefer a completely smooth paste, pulse the warm mixture a few times in a food processor before folding in the nuts.
- Walnuts can be easily swapped for pecans or almonds depending on your family tradition or allergy needs.
✅ How it should turn out
The finished charoset should be a thick, sticky, jewel-toned fruit paste with a fragrant aroma of cinnamon and citrus, offering a rich, naturally sweet flavor balanced by crunchy toasted nuts.