Sephardi charoset

• sweet dessert wine↗100ml-120ml ml

  red wine or grape juice

• raisins↗110g g
• medjool dates↗55g g

  or regular dates, finely chopped

• dried apricots↗55g g

  finely chopped

• cinnamon↗large pinch of

  plus extra to taste (optional)

• whole almonds↗60g g

  toasted

Step-by-step instructions

1. 1

   Heat 100 ml wine or grape juice in a pan. Bring to a simmer and add the dried fruit and cinnamon. Simmer gently until the liquid is syrupy and the fruit tender, about 5-6 mins. If the liquid evaporates before the fruit has softened or starts to dry out, add another 20 ml of wine or grape juice. Turn off the heat and leave to cool.

2. 2

   Tip the toasted almonds into the small bowl of a food processor and pulse until you have larger and smaller pieces, but no whole nuts. Tip them into a mixing bowl, then spoon the cooled fruit mixture into the food processor and pulse until it starts to form a paste, but still has some bigger lumps of fruit remaining.

3. 3

   Scrape the fruit into the mixing bowl with the nuts and stir to combine. Add a pinch of salt and taste, adding more cinnamon and salt to taste, if you like. Will keep for several days in an airtight container.