Italian Pesach charoset

An Italian recipe for the Seder staple



There are endless recipes for charoseth, often linked with the country, city, or shtetl of origin. Many people use bananas, walnuts, raisins, pine nuts, pomegranate, etc, so you can try any combination. Just keep a balance between the three key ingredients: nuts, fruit and some kind of liquid. It should have the consistency of the mortar used to build the pyramids - which is what, after all, charoseth is there to remind us of.


● 100g unskinned almonds
● 100g hazelnuts
● 100g pitted dates, diced
● 2 apples such as Royal Gala, cored and diced
● 100ml Marsala or sweet wine
● 100ml freshly squeezed orange juice – ideally from blood red oranges
● 40g caster sugar
● ½ tsp cinnamon
● 2-3 tbsp red wine
● Pinch of salt


● Place all the ingredients in a food processor, for a coarser finish, or blender for a smooth paste.
● Pulse a few times and then run for a minute. If the paste is too hard then add more red wine or orange juice. If too loose add more almonds or dates or a tablespoon or two of matzah meal.
● Pulse until blended.
● Transfer to a closed container and store in the fridge.

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