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.