Passover charoset made with raisins, dates, dried figs and almonds. This spread is lovely on matzoh!
I’ve mentioned before that Isaac is Jewish. Although I’m not, I like to celebrate with he and his family. It’s been really fun for me to learn the traditions and participate. Since Passover starts today at sundown I thought it would be appropriate to share a traditional Passover dish that I have come to love – charoset.
Charoset is a sweet, brown, pebbly paste of fruits and nuts, representing the mortar used by the Jewish slaves to build cities in Egypt. The mixture varies depending on region. For instance, a typical recipe from Eastern Europe would include nuts, apples, cinnamon and sweet wine whereas a Sephardic recipe is thicker and contains ingredients native to the Middle East such as raisins, figs and dates.
I’ve had several different varieties and liked them all, however being the dried fruit queen that I am, I fell in LOVE the Sephardic version. Luckily I was able to snag Isaac’s mom’s recipe so I could make it myself (and share it with you)!!
Makes about 3.5 cups so if you’re only making it for yourself, you could easily cut the recipe in half.
2 cups raisins
1 cup almonds (or pecans/walnuts)
4 oz dates (about 7), pitted
1 cup unsweetened apple sauce
4 dried figs
1 or 2 tbsp of sweet wine or fruit juice (I used POM juice)
Grind dry nuts in food processor (affiliate link), remove and set aside.
Put the nuts, raisins, dates and figs into the food processor (affiliate link) a little at a time and add the apple…