1 cup walnut halves and pieces
1/2 pound (about 13 large) medjool dates, pitted
1/4 cup orange juice or Manischewitz wine
1 Granny Smith or Fuji apple, peeled, cored, and chopped
1/2 teaspoon cinnamon
1/4 teaspoon ginger


1.Process the nuts: Add the walnuts to a food processor. Process them in 1-second pulses, until they are finely chopped. Transfer them to a bowl. Reserve 1 tablespoon to use as a garnish.
2.Create a paste: Add the pitted dates and orange juice to the now-empty food processor. Process them until they form a thick paste, scraping down the sides if necessary.
3.Combine the ingredients: Add the paste to the bowl with the chopped nuts. Add the apple, cinnamon, and ginger to the bowl and stir to combine.
4.Adjust the flavor and serve: Taste the charoset and add more juice or wine, cinnamon, or ginger to taste. The charoset can be served right away, or up to two days after it is prepared. (Keep refrigerated.) To garnish, sprinkle with the reserved tablespoon of walnuts.

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