Sephardic-Style Charoset With Dried Fruit and Nuts Recipe

• servings: 20 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 1/2 cups red wine (recommended: cabernet sauvignon or Manischewitz)

1 pound (2 1/2 cups) red raisins

8 ounces (1 1/2 cups) dried dates, chopped fine

4 ounces (3/4 cup) dried apricots, chopped fine

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt, or more to taste

8 ounces (1 1/2 cups) roasted almonds

1 teaspoon orange blossom water (optional)

Directions

In a large saucepan, bring wine to a simmer over medium heat, then stir in fruit, cinnamon, and cloves. Cook uncovered until fruit is well hydrated and wine has been absorbed, about 5 minutes. Add salt to taste and set aside.

In a food processor, roughly chop almonds in short pulses, about 6 one-second pulses. There should be no whole almonds remaining; a mix of large chunks and small crumbs is preferable. Remove almonds from food processor and transfer to a large mixing bowl.

Add fruit mixture to food processor and pulse until fruit just begins to come together into a paste, 3 to 5 one-second pulses. Do not overprocess—some chunks of fruit should be intact.

Transfer fruit to mixing bowl and combine well with almonds. Stir in orange blossom water and additional salt if needed. Flavor of charoset will improve over time. Serve warm or at room temperature.

Nutrition

• Serving Size: Makes 4 1/2 cups
• Calories: 189 kcal
• Total Fat: 6 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 91 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Total Sugars: 24 g
• Protein: 4 g