Spanish Sephardic Charoset relies on the local bounty that grows on the Iberian Peninsula. Pears, pistachios, figs and hazelnuts highlight this tapas style charoset. Learn about the history of Sephardic Jews here.
Explore our other international charoset recipes here!
Makes approximately 7 cups
Ingredients
- 2 apples
- 2 pears
- ½ cup marcona almonds
- ½ cup hazelnuts
- ½ cup walnuts
- ½ cup pistachios
- ½ cup chopped dates
- ½ cup chopped figs
- ½ cup yellow raisins
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 tsp cinnamon
- 1 tsp lemon zest
- ½ cup dry red wine
Instructions
- Peel, core and finely chop the apples and pears and place in a large bowl.
- In a food processor, pulse all the nuts.
- Add the chopped dates, figs and raisins as well as the wine to the food processor.
- Pulse again briefly in the food processor or mix by hand. Add the mixture to the bowl of chopped apples and pears and stir to combine.
- Stir in the spices and lemon zest.
My husband and I really value your site. The history behind these dishes really give us a lesson as to how others adhere to our law and commemorate our festive seasons
Very useful and interesting site
Sounds WONDERFUL. Any suggestions for a wine substitute, please?
Do we have to use wine?
No you can use fruit juice.
You can use fruit juice instead of wine.
Saved your recipe from the Globe in the Spring of 2015 and finally decided this would be the year to make the Spanish charoset. I don’t see wine in that recipe yet others are asking for a wine substitute. Is it supposed to be made with wine? I’d prefer to make it without wine. If wine or a substitute is recommended, that type of fruit juice do you recommend?