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This version of charoset is best made by hand, but a food processor can be used -- just be careful not to overprocess.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, April 1995


  • 6 dried Calimyrna figs
  • 6 dates, pitted
  • 2 Granny Smith apples
  • 1/3 cup whole unblanched almonds, coarsely chopped
  • 1/2 cup walnut halves, coarsely chopped
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 5 tablespoons sweet kosher red wine


  1. Cut the tips of stems off figs and discard. Cut figs and dates into 1/4-inch dice and place in a medium bowl. Peel, core, and cut apples into 1/4-inch dice and add to dried fruit along with almonds, walnuts, ginger, cinnamon, honey, and lemon juice. Turn out onto a large wooden cutting board and chop until mixture starts to come together. Drizzle wine over and continue to chop, forming a roughly textured shiny paste. Refrigerate in an airtight container until ready to serve. Can be made up to 6 hours ahead.

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