Sephardic Charoset
This rich, paste-like Passover treat features a fragrant blend of dried fruits, nuts, and sweet red wine spiced with cinnamon.
Ingredients
- •1 cup pitted dates (150g), finely chopped
- •1 cup dried figs (150g), stems removed and finely chopped
- •1 cup dark raisins (150g)
- •1 cup raw walnuts (100g), finely chopped
- •1 cup sweet kosher red wine, such as Manischewitz or a Malaga
- •1 teaspoon ground cinnamon
- •1/4 teaspoon ground cloves
- •1 tablespoon fresh lemon juice
- •1 tablespoon orange zest
Instructions
- 1
Combine the chopped dates, dried figs, raisins, and sweet red wine in a medium saucepan.
- 2
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring frequently.
- 3
Reduce the heat to low, cover the pan, and simmer for 20 to 25 minutes, stirring occasionally, until the fruits are very soft and have absorbed most of the wine into a thick, sticky paste.
- 4
Remove the pan from the heat and stir in the ground cinnamon, ground cloves, fresh lemon juice, and orange zest.
- 5
Transfer the mixture to a food processor and pulse a few times if you prefer a smoother texture, or leave it chunky for more rustic texture.
- 6
Fold in the finely chopped walnuts until evenly distributed throughout the fruit mixture.
- 7
Allow the charoset to cool completely at room temperature before transferring it to a serving bowl or storage container.
💡 Chef tips
- You can substitute pecans or almonds for the walnuts if preferred, or use a mix of both.
- Charoset can be made up to a week in advance and stored in an airtight container in the refrigerator; bring it to room temperature before serving on the Seder plate.
- If the mixture seems too dry while simmering, splash in an extra tablespoon or two of sweet red wine.
✅ How it should turn out
The finished charoset is a thick, dark, spreadable paste with a rich aroma of warm spices and sweet fruit, offering a deeply comforting blend of tender textures and nutty crunch.