CHAROSET
Eaten during Passover as one of the symbolic foods of the Seder plate, charoset varies depending on where it is made. These two versions, however, are perhaps the most common. Sephardic charoset is a dried fruit paste. Ashkenazi charoset is more of a chunky, spiced apple relish.
I. SEPHARDIC
About 2 cups
Combine in a medium saucepan:
- 1 cup pitted dried dates, coarsely chopped
- 1 cup dried figs, coarsely chopped
- 1 cup dry or sweet red wine, apple juice, or grape juice
Bring just to a boil, then remove from the heat, cover, and let the fruit plump for 30 minutes. Meanwhile, toast:
- 1 cup almonds or walnuts
Coarsely chop the nuts and add them to a food processor. Strain the plumped fruit, reserving the wine, and add the fruit to the food processor along with:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- (⅛ teaspoon ground cardamom)
- (Finely grated zest of 1 orange)
Pulse until the mixture is finely ground into a sticky, slightly chunky paste, adding a little of the reserved wine if needed. The charoset may be served as is or rolled into balls. Store indefinitely in an airtight container at room temperature.
II. ASHKENAZI
About 4 cups
Combine in a medium bowl:
- 3 tart-sweet apples such as Honeycrisp or Pink Lady, peeled, cored, and finely chopped
- 3 tablespoons dry or sweet red wine
- 2 tablespoons honey
- ½ cup coarsely chopped toasted walnuts or almonds
- ½ teaspoon ground cinnamon
Store, refrigerated, for up to 3 hours before serving.