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
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.