Tangy Charoset Bites
1 cup walnuts
1/2 cup black raisins
1/2 cup dried, pitted dates (choose
a soft variety like Medjool),
1 1/2 heaping
tablespoons dried tart cherries or cranberries
1/4 cup unsweetened purple grape
juice or kosher sweet Concord wine
2 tablespoons fresh lemon juice
30 to 35 almonds
30 to 35 tart dried apricots, plumped in
very hot water until softened
and patted dry with paper towels
- Heat oven to 350 degrees F.
- Spread the nuts out in a single layer in a baking pan and toast them, shaking
the pan occasionally, until the nuts are fragrant and lightly toasted, 10 to
12 minutes. Remove from oven and let cool.
- Put the raisins, dates and cherries or cranberries in a bowl. Stir in the
grape juice or wine, lemon juice and cinnamon. Let the fruit macerate for at
least 15 minutes.
- When the nuts are cool, set the almonds aside and place the walnuts in a
food processor. Using the steel blade, pulse on and off until the walnuts are
- Add the macerated fruit and any liquid remaining in the bowl to the food
processor. Pulse on and off until the mixture is a coarse paste. Transfer to
a bowl and chill so that mixture will be easier to roll. (The charoset tastes
best if flavors are allowed to mingle for several hours.)
- Form heaping teaspoons of the mixture into balls and place each on a softened
apricot half. Press an almond into each ball at a jaunty angle.
Yield: about 8 servings
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