This Sephardic version of Passover charoset is made with dates, ginger, and spices. If you’d like, you can decorate the top with additional chopped toasted nuts. Almonds can stand in for the walnuts, or you can use a mixture of the two. Recipe by editor and author Mindy Fox.
Makes about 2 1/2 cups; Serves 10 to 12
- 1 cup walnut halves
- 12 Medjool dates (about 1/2 pound), pitted
- 2 Granny Smith apples, cored, coarsely chopped
- 3 tablespoons pomegranate or cherry juice, or sweet or dry red wine
- 2 teaspoons finely chopped peeled fresh ginger
- 3/8 teaspoon kosher salt
- 2 generous pinches freshly ground black pepper
- 1 generous pinch ground cardamom or cinnamon
Matzo (for serving)
Heat oven to 350ºF. Spread nuts on a baking sheet. Bake until fragrant and toasted, 8 to 10 minutes. Remove from oven; let cool completely.
In the bowl of a food processor, combine dates, apples, juice or wine, ginger, salt, pepper, and cardamom or cinnamon. Pulse 3 to 4 times. Add cooled nuts and pulse until combined but still slightly chunky. Adjust the spices to taste. Transfer charoset to a serving bowl. Serve with matzo.