donutsweeper (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
donutsweeper) wrote2019-04-20 08:35 pm
donutsweeper) wrote2019-04-20 08:35 pm
Entry tags:
Sephardic Charosets
I mentioned this recipe in the Yuletide discord and there was some interest in it so I thought I'd write it up. It's quite the change from the typical apple, walnuts, sugar and wine recipe that I (and many Ashkenazi Jews) grew up with but has become a staple at my seders since I got it 26 years ago when in college. I usually double it so there's plenty for the seder and to give to people to take home and I still have some left to eat through passover.
1/2 lb pitted dates
1 C dark currants (or double the raisins)
1 C raisins
1/4 C pitted prunes
1- 1 1/4 C sweet wine (grape juice will work too)
1/2 C chopped walnuts
1/4 C ground almonds
1) Soak the fruit overnight (either coarsely chop the fruit before soaking or whir with an immersion blender once in the pan the next day). 2) Drain but reserve the liquid. 3) In a heavy pan combine the fruit, 1 C wine and 1 C of reserved liquid (if doubling do NOT double this). 4) Cook over med-low heat 4-5 hours, stirring occasionally (until the liquid is absorbed) and the mixture is thick. 5) Cool. 6)Stir in nuts and more wine if it's too dry.
1/2 lb pitted dates
1 C dark currants (or double the raisins)
1 C raisins
1/4 C pitted prunes
1- 1 1/4 C sweet wine (grape juice will work too)
1/2 C chopped walnuts
1/4 C ground almonds
1) Soak the fruit overnight (either coarsely chop the fruit before soaking or whir with an immersion blender once in the pan the next day). 2) Drain but reserve the liquid. 3) In a heavy pan combine the fruit, 1 C wine and 1 C of reserved liquid (if doubling do NOT double this). 4) Cook over med-low heat 4-5 hours, stirring occasionally (until the liquid is absorbed) and the mixture is thick. 5) Cool. 6)Stir in nuts and more wine if it's too dry.
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