eSefarad Noticias del Mundo Sefaradi
This Sephardic Charoset Recipe has been handed down for generations by my husband’s family.
Medjool dates are used. Even though they are double the price, you will find that fresh medjool dates are juicy and extra delectable.
My Mother in law makes the best charoset of all time. Of course its a seder item but its sweet simplicity is just perfect every single morning of Passover as we slather it on (I love whole wheat) matzoh. Sitting down with a cup of coffee and the newspaper on Passover completes this delectable breakfast.
Every year, about 2 weeks before the holiday, she drops off three medium size tupperwares full of charoset . We put it in the freezer and defrost them one or two days before eating.
Im so glad that I finally asked her for the recipe and I’d love to share it.
Ingredients:
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- 6 pounds of Medjool dates, sliced lengthwise, pit removed.
- Each date must be checked for worms or bugs. (you’d be surprised at what you may find lurking in there!)
- Soak the pitted and checked dates in water for 2 hours. Drain.
- Boil dates till soft. Cool and slip off the peel if you want a smoother Charoset consistency.
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- Grind witha Cuisinart with a metal blade.
- When serving mix in 2 tbspoons sweet wine per 1 cup of charoset.
- Sprinkle with chopped walnuts. The combo is an unforgettable, once a year treat!
Thats it! Store in airtight containers and freeze if its more than three days before Passover. You can store it in pretty jars, wrap with a ribbon and give out as a made -with- love Passover gift.
Enjoy- Happy Holiday!
Source: The Jewish Hostess
