There is no detailed recipe here — just a method and some guidelines. And perhaps this is how a Pesach recipe should be handed down generationally: with a little bit of this and a lot of that.
Of all the different dishes that we bring to the Pesach table, none is quite as family-specific as the charoset. Every family has their own way of making it, and thus it becomes our favourite. I am sharing with you my Savta’s recipe — one that I can only imagine has been handed down from time immemorial in my family.
My Savta, who didn’t have a food processor, would do this with two sharp knives in a bowl. As soon as one of us was old enough, we took over the charoset-making duties.
INGREDIENTS (all amounts are approximate):
- 400g (just over 2 cups) roughly chopped pitted dates
- 150g (1 cup) chopped walnuts
- Sweet red wine (enough to cover the dates)
METHOD:
- Soak the dates: Place the chopped dates in a bowl and pour in enough sweet red wine to just cover them when gently pressed down. Allow to soak for 20 minutes or until soft.
- Blend the mixture: Add the soaked dates (with the wine) and the chopped walnuts to the bowl of a food processor fitted with the blade attachment. Process until a thick paste forms. You may need to add a little more wine — or water, if you’ve reached wine saturation point — to achieve a smoothish consistency.
MAKE AHEAD:
Charoset can be made up to a week before serving. Store in the fridge in an airtight container.