Sephardic Charoset

source recipe

Haroset from Morocco

  • 1 lb (500 g) dates, pitted and food processed
  • 1-1/2 cups wine (I used white)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup (125 g) walnuts, coarsely chopped

Put the dates into a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts.

Comes out quite sweet.