Sephardic Charoset Recipe from cookbook author Zell Schulman

March 23, 2009 · Filed Under Passover recipes, Recipes 

Sephardic Charoset
Makes approximately 3 ½ cups.

This recipe looks more like jam when it is finished.  It’s great to spread on matzah and keeps for weeks in the refrigerator.  Soaking the dates and raisins in boiling water makes them easier to chop.

Ingredients:
½ pound pitted dates
¼ pound white raisins
¼ pound dark raisins
1 Granny Smith apple
2 teaspoons sweet wine
¼ cup orange juice
1 teaspoon ground ginger
½ cup almonds

Processor Method:
1. Soak the dates and raisins in boiling water 5-10 minutes.  Core, but do not peel the apple, then cut it into 2 inch pieces.  Mix the wine, orange juice, and ginger together.

2. Insert the metal blade into the processor bowl.  Use a mesh strainer to drain the dates and raisins.  Put these into the processor bowl with the apple.  Pulse several times.  Add the liquid and almonds; pulse several more times until it looks like a coarse paste.  Remove the charoset from the bowl and place it in a sealed container.  Refrigerate.

This recipe was used with permission from the author.  Simply Seders is a publication of Macmillan (1998).

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Comments

One Response to “Sephardic Charoset Recipe from cookbook author Zell Schulman”

  1. Janice Says:
    April 20th, 2011 at 4:16 pm

    I found a recipe almost like this (no apple, orange instead of orange juice) – SO yummy!! My family now prefers this instead of the apple charoset.

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