Charoset from Many Lands

Mango-Date Haroset  –  from Adventures in Jewish Cooking by Jeffrey Nathan

• Ingredients:

• 1/2 cup walnut pieces
• 1/3 cup pecan halves
• 1 teaspoon ground cinnamon
• 3 tablespoons sugar
• 1 teaspoon peeled, shredded, minced fresh ginger (use the large holes on a box grater)
• 2 ripe mangoes, peeled, seeded and cut into 1/4” cubes
• 2/3 coup seedless red grapes, quartered
• 1/2 cup pitted dates, cut into 1/4” cubes
• 1/2 cup sweet whte wine
• 2 teaspoons fresh lemon juice

Preparation Instructions

1. Roughly chop walnuts, pecans and cinnamon in a food processor along with the surgar and ginger.  Transfer the chopped nut mixture to a medium bowl

2. Stir in the mangoes, grapes and dates. 

3. Gently stir in the wine and lemon juice. 

4. Cover and refrigerate for about 2 hours to blend the flavors, or make up to 1 day ahead.
   Makes 3 1/2 cups

5. In food processor, grind the figs and dates to a sticky paste.

6. Place in a bowl and mix in rest of ingredients, except sesame seeds.

7. Cover and store in refrigerator (for up to 2 weeks).

8. Once the haroset is chilled and firm, evert onto a cutting board and shape into a log. Roll in sesame seeds and cut into bite size pieces. Serve at room temperature.