Bubbie's Charoset
A Sephardic charoset recipe made with raisins, dates, dried figs and walnuts. This tasty spread is delicious on matzoh for Passover and a must-have on your seder plate.
Servings: 14
Ingredients
- 1 cup raw walnuts or pecans
- 2 cups raisins
- 4 oz medjool dates (about 7 pitted)
- 4 dried figs
- 1 cup unsweetened applesauce
- 1-2 Tablespoons sweet red wine or fruit juice I used pomegranate juice
Instructions
- Add nuts, raisins, dates, figs and applesauce into the food processor and process until combined, gently adding wine/juice as you grind to help keep it moving.
- Once the mixture is fully combined and looks like a coarse paste, remove the charoset from the processor and place it into a bowl or container.
- Serve as a spread for matzoh.
- Refrigerate any leftovers in an airtight container in the fridge for later use. It should last at least 5-7 days in the fridge.
Notes
- Dates: If your dates seem dry, you can soak them in water for 5-10 minutes to rehydrate before using.
- Nuts: Walnuts or pecans are traditional, but I've also made this with almonds.
- Halving the recipe: This recipe makes about 3.5 cups so if you're only making it for a small family, you could easily half the recipe.
Nutrition
Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g | Sugar: 17g