Sephardic CharosetVIEW RECIPE DETAILS
I wasn't able to make it exactly because I didn't have the means to grind my nuts very well. So, I opted to use 1/4 c ground almond flour and dumped it all in my food processor. I pulsed it until desired consistency and refrigerated as I was making it several days in advance. I was also a bit generous with my measure of ground dried ginger and cinnamon. One other thing: the only wine I had in the house was Manischewitz Concord Grape. The day I made it and tasted it, I thought it was just ok. However, by the time I served it, 4 days later, it was phenomenal. This Charoset bit back! Everyone adored it, even my most finicky eater.