Pesach Charoset Recipes

Israeli Charoset

1/2 pound dried raisins
1/2 pound dried apricots
1/2 pound pitted dates
2 cups water
1/4 cup sugar
1 tablespoon sweet red wine
1/4 to 1/2 cup chopped pecans

1. Soak the raisins, apricots and dates in the water for an hour.

2. Add the sugar and wine to the water-fruit mixture. Chop the mixture, a third at a time, in a blender or food processor for about a minute.

3. Transfer the chopped fruits to a heavy saucepan and let simmer about 20 minutes over low heat until the fruit is cooked and the liquid absorbed.

4. Remove from heat and cool, then mix in the chopped nuts.

Italian Charoset

1/2 pound pitted dates
1/2 pound shelled walnuts
3 large apples, peeled and cored
1 large unpeeled seedless orange, thoroughly washed
2 large bananas
1/2 cup sweet Passover wine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon lemon juice
Matzo meal as needed

1. Very finely chop dates, walnuts, apples and orange, and place them in a bowl.

2. Mash bananas; add them to the bowl. Add wine, cinnamon, cloves and lemon juice.

3. Mix well. Add matzo meal as needed to make a mortar-like paste.

Moroccan Charoset

Morroccan Charoset Balls

500 grams hazelnuts
250 grams almonds
250 grams dates
250 grams sultana raisins

1. Using a food processor, grind the nuts together coarsely.

2. Add dates and raisins and process until consistency is smooth but still has some texture.

3. Prepare balls of the mixture about 2 centimeters in diameter (about 0.79 inches in diameter).

4. Can also be served as a dessert during Pesach.