Date-Ginger Charoset with Almonds, Raisins and Cardamom


Even though I am not Jewish, I have been attending my friend’s Passover Seder for the last 12 years.
For this year, I promised to make date-based charoset with no apples or walnuts, to accommodate some guests with allergies. I looked at lots of recipes, and decided on something vaguely Egyptian: cooked dates, raisins, cinnamon, and ginger. Then I saw a recipe with cardamom, and thought that was a great idea.

1.5 lbs pitted dates
1 cup raisins
1.5 cups almonds
1 thumb-sized piece of fresh ginger, peeled
1 tbsp cardamom pods
1 tbsp ground cinnamon

Put the dates and raisins in a saucepan. Put in enough water to cover (about 2.5 cups) and heat over low. Add the cinnamon and stir occasionally.

Meanwhile, put the ginger in the food processor and pulse until it is finely diced. Add to the pot.

Crush the cardamom pods in a mortar and pestle and remove the outer pod. Add to the pot.

Cook the dates, raisins and spices until the dates are very soft, about 25 minutes. Process the almonds until they are finely chopped (around the size of a big pin head) and stir into the date mixture. Refrigerate and enjoy!


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