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Sephardic Charoset Balls

These delicious and simple Sephardic Charoset Balls will take your Passover Seder food up a notch. And they make waiting for the main part of the meal so much easier:)

Course Appetizer
Cuisine Jewish
Prep Time 15 minutes
Total Time 15 minutes


  • 2 ounces Yellow raisins
  • 2 ounces Dark raisins
  • 2 ounces Dates, roughly chopped
  • 2 ounces Figs, roughly chopped
  • 2 ounces Raw pecans
  • 2 ounces Toasted pecans
  • 2 tablespoons Candied or crystallized ginger
  • 1/4 teaspoon Cinnamon
  • 2+ tablespoons Sweet wine, apple or grape juice


  1. If you have a food processor, add all of the solid ingredients and about 2 tablespoons of the liquid and process into a paste. If you use a chopping bowl, you’ll probably have to do the ingredients a bit at a time. If necessary, add a bit more liquid, but keep the mixture tight so that you can easily roll it after chilling the charoset.  
  2. Refrigerate the mixture for at least an hour. Then roll rounded teaspoonfuls of the chilled charoset into balls. Moistening your hands with cool water helps keep the stickiness to a minimum. 
  3. Store charoset balls refrigerated, in a tightly covered container or refrigerate the mixture until a few hours before the Seder and make the charoset balls then.

Recipe Notes

Candied or crystallized ginger is not difficult to make at home, but it is time-consuming. If you prefer, find it at the grocery store near other candied fruits.