My wife had difficulty eating apples for much of her life, so years ago we hunted for a non-apple charoset to serve at our Pesach seders. We hit upon this Sephardic recipe that I have modified slightly. She loves it so much that even though she could probably tolerate a traditional Ashkenazic apple charoset, the orange version has become our stand-by. More importantly, it works pretty well with bitters herbs on a Hillel sandwich.
Ingredients
- ¾ cup dark raisins
- 2 cups pitted dates
- grated peel and juice of 2 oranges
- ¾ cup almonds or walnuts
- ⅓ cup sweet wine or red grape juice
Process all the ingredients in a food processor to make a chunky paste.
No comments:
Post a Comment