Barbara Kline’s Charoset, Sephardic Style:
1 lb pitted chopped dates or date paste
Sweet Kosher for Pesach wine
Ground cinnamon
Chopped walnuts
Cover dates with water in a saucepan and cook over moderate heat until the dates break down into a smooth mass. The results should be like a thick jam. Mix in enough wine to loosen the consistency slightly. Put through a Foley Mill to take out any lumps. Transfer to a serving dish and sprinkle liberally with cinnamon. Cover with a layer of finely chopped walnuts.
*If you do not want to use wine, just leave the liquid out. Cook the dates in a little bit of water. Do not substitute grape juice, it’s NOT delicious!
