Seder Plate


Italian Charoset

(Provided by the Macks Center for Jewish Education)

Ingredients

  • 2 cups sweet wine
  • ⅓ cup pine nuts
  • ⅔ cup ground almonds
  • ½ lb. dates, pitted and chopped
  • ¾ cup yellow raisins
  • 4 oz. prunes, pitted and chopped
  • ½ cup sugar or honey, or to taste
  • ½ tsp. ground ginger
  • 1 tsp. cinnamon
  • 3 apples
  • 2 pears

Directions: 

  1. Peel and core the apples and pears and cut in small pieces.
  2. Put all the ingredients into a pan and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry.
  3. Cool.

 

Sefardi Charoset

(Provided by the Macks Center for Jewish Education)

Ingredients

  • 1 cup dried figs
  • 1 cup raisins
  • 1 cup pitted Medjool dates
  • 1 cup almonds
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • ½ tsp. ginger
  • ½ tsp. allspice
  • 2-3 Tbsp. pomegranate juice

Directions: 

  1. Put the figs, raisins, dates and almonds into a food processor.
  2. Pulse until paste is thick and sticky.
  3. Transfer contents to a large bowl.In a small bowl, mix the pomegranate juice and spices together and pour over fruit-nut mixture.
  4. Mix together. If the mixture is too dry, add more pomegranate juice.
  5. Pinch off a piece of mixture and roll into a ball.
  6. Keep a bowl of tepid water on hand, as your hands will get covered. 

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