📝 About This Recipe
Unlike its Ashkenazi cousin, this Sephardic charoset is a rich, jam-like paste that captures the warmth of the Mediterranean and Middle Eastern sun. Featuring luscious Medjool dates, crunchy nuts, and a fragrant blend of warm spices, this version represents the 'mortar' of the Passover story with elegance and depth. It is a sophisticated balance of sweetness and earthiness that serves as the crowning jewel of any Seder plate.
🥗 Ingredients
The Fruit Base
- 2 cups Medjool Dates (pitted and roughly chopped)
- 1/2 cup Dried Apricots (Turkish variety preferred, finely diced)
- 1/2 cup Golden Raisins (soaked in warm water for 10 minutes then drained)
- 1 Granny Smith Apple (peeled, cored, and finely grated)
Nuts and Texture
- 1 cup Walnuts (toasted and finely chopped)
- 1/2 cup Roasted Pistachios (shelled and roughly crushed)
- 1/2 cup Almonds (slivered and lightly toasted)
Aromatics and Liquid
- 1/2 cup Sweet Kosher Red Wine (such as Manischewitz or a sweet Concord)
- 1/4 cup Orange Juice (freshly squeezed)
- 1 tablespoon Orange Zest (finely grated)
- 1 teaspoon Cinnamon (ground)
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves (just a pinch)
- 1-2 tablespoons Honey (optional, depending on desired sweetness)
- 1 tablespoon Silan (Date Syrup) (for a glossy finish)
👨🍳 Instructions
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1
Begin by prepping your nuts. Toast the walnuts and slivered almonds in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool completely before chopping to ensure they stay crunchy.
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2
Place the pitted and chopped Medjool dates and the diced apricots into a medium saucepan.
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3
Add the sweet red wine, orange juice, and grated apple to the saucepan with the dried fruit.
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4
Place the saucepan over low heat. Simmer gently, stirring occasionally, for about 10-12 minutes. The goal is for the dates to soften into a thick, jam-like consistency and for the liquid to be mostly absorbed.
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5
If the mixture looks too dry before the dates have softened, add an extra tablespoon of wine or water.
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6
Remove the fruit mixture from the heat and transfer it to a large mixing bowl. Use a fork or a potato masher to lightly break down the larger chunks of dates while it is still warm.
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7
Stir in the ground cinnamon, ginger, cloves, and orange zest. The heat from the fruit will bloom the spices, making them more aromatic.
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8
Fold in the golden raisins, toasted walnuts, pistachios, and almonds. Stir well to ensure the nuts are evenly distributed throughout the paste.
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9
Taste the charoset. If you prefer a sweeter profile, stir in the honey and the silan (date syrup). The silan also adds a beautiful dark sheen to the mixture.
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10
For a traditional 'paste' texture, you can pulse half of the mixture in a food processor for 5 seconds and then fold it back into the chunky half. Alternatively, leave it as is for a rustic feel.
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11
Transfer the charoset to a glass bowl, cover tightly, and refrigerate for at least 2 hours, or ideally overnight. This allows the complex flavors to meld together perfectly.
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12
Before serving, bring the charoset to room temperature and give it a final stir. Garnish with a few extra crushed pistachios for a pop of color.
💡 Chef's Tips
Always use fresh, soft Medjool dates; if your dates are a bit firm, soak them in hot water for 10 minutes before chopping. Toasting the nuts is a non-negotiable step as it prevents them from becoming soggy once mixed with the fruit paste. If you are making this for children, you can substitute the wine with 100% dark grape juice. Avoid over-processing in a blender; the charm of Sephardic charoset lies in the varied textures of chopped nuts and fruit. This recipe keeps beautifully in the refrigerator for up to a week in an airtight container.
🍽️ Serving Suggestions
Serve alongside sharp romaine lettuce leaves or spicy horseradish (maror) to balance the sweetness during the Hillel sandwich ritual. Spread leftovers on matzah with a layer of cream cheese for a delicious Passover breakfast. Pair with a glass of semi-sweet Mevushal wine to complement the spiced date notes. Use as a topping for a simple flourless almond cake or poached pears for a festive dessert. Place a small bowl of it on a charcuterie board with sharp kosher cheeses and olives.