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Slightly spicy Sephardic charoset in a bowl

Slightly Spicy Sephardic Charoset

This simple and slightly version of Sephardic is so quick and easy. Don't just make it for Passover - use it on crackers year round. 

Course Appetizer
Cuisine Jewish
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings
Author Laura


  • 1 ounce Dried apricots, chopped
  • 1 ounce Dark raisins, cut in half
  • 1 ounce Yellow raisins, cut in half
  • 1 ounce Dried, pitted dates, chopped
  • 1 ounce Dried figs, chopped
  • 1 ounce Pistachios, preferably dry roasted
  • 1 ounce Walnuts, chopped
  • 1/4 teaspoon Coriander (ground)
  • 1/4 teaspoon Cardamom (ground)
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Cumin
  • 2-3 twists Freshly ground pepper (optional)
  • 4+ tablespoons Hot liquid (sweet red wine like Manischevitz or grape or apple juice), added by tablespoonful


  1. Mix the dried fruit and nuts (all chopped) together in a bowl. Use a food processor or mix by hand.

  2. Heat the liquid (I do it in a microwave, until the liquid is quite hot but not boiling) then add it and let the charoset sit for a few minutes until the fruit absorbs liquid.
  3. Mix again and drain off excess liquid if any or add more if required. 

Recipe Notes

1 ounce of the dried fruits and nuts is approximately 1/4 cup (each).

4 tablespoons of liquid is approximately 1/4 cup. 

The recipe makes about 1 & 1/2 cups of charoset.