Sephardic Charoset
This rich, textured paste of dried fruits, nuts, and warm spices is a delicious centerpiece for the Passover Seder table.
Ingredients
- •1 cup pitted Medjool dates, finely chopped
- •1 cup dried figs, stems removed and finely chopped
- •1 cup raisins
- •1 cup walnuts, toasted and finely chopped
- •1/2 cup sweet red wine (like Manischewitz or a kosher dessert wine)
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground ginger
- •1/4 teaspoon ground cloves
- •1 tablespoon orange zest
- •1 tablespoon fresh orange juice
Instructions
- 1
Place the chopped dates, figs, and raisins into a medium saucepan.
- 2
Add the sweet red wine and orange juice to the fruit mixture.
- 3
Simmer over low heat for about 15 to 20 minutes, stirring occasionally, until the fruits have softened and the liquid has been absorbed into a thick paste.
- 4
Remove from heat and stir in the cinnamon, ginger, cloves, and orange zest.
- 5
Allow the mixture to cool completely to room temperature.
- 6
Fold in the toasted, chopped walnuts just before serving to maintain their crunch.
- 7
Transfer to a serving dish and shape into a mound or roll into small balls if preferred.
💡 Chef tips
- Toast the walnuts in a dry pan for 3-5 minutes until fragrant to significantly enhance the flavor.
- You can make this charoset up to 3 days in advance; keep it refrigerated and bring to room temperature before serving.
- If the mixture is too thick, add a splash more wine or orange juice; if too thin, add more finely ground nuts.
✅ How it should turn out
The finished charoset should be a thick, dark, and fragrant paste with a deep sweetness, balanced by the warmth of the spices and the satisfying crunch of toasted walnuts.