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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.

Martha Stewart Living, April 1995


Recipe Summary test

Makes 3 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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.