Jane’s Kitchen: Ashkephardic Charoset


The best of both worlds, combining Ashkenazic apple and Sephardic date charoset.

1 cup walnuts or other nuts (if allergic substitute sunflower, pumpkin or sesame seeds)
1/2 pound pitted dates
1/4 pound mixed dried fruit such as raisins, dried cranberries, or apricots
1/4 cup unsweetened cranberry juice (Knudsen’s), orange juice or Passover wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
zest of 1 orange, finely grated
1 apple, preferably honey crisp, gala or fuji, cored and chopped in 1/4″ dice, but do not peel

Preheat your oven to 400 degrees.
Spread the nuts or seeds out in a single layer on an ungreased cookie sheet.
Place the cookie sheet in your preheated oven and toast for five to ten minutes until nuts are golden brown.Stir or shake the
pan occasionally so the nuts brown evenly without burning. Roasting time varies depending on the size of the nuts used.
Watch seeds very carefully as they are small and can easily burn.
Add the cooled nuts or seeds to a food processor. Process them in 1-second pulses, until they are finely chopped.(Not needed
for sesame seeds). Transfer them to a bowl.
Add the pitted dates, dried fruit, and juice or wine to the now-empty food processor. Process them until they form a thick
paste, scraping down the sides if necessary.Add more juice if needed.
Add the fruit paste to the nuts along with the orange zest, cinnamon and ginger and mix to combine.
Gently stir in the chopped apple.

Yield: 2 1/2 cups