Sephardic Style Haroset

Ingredients

• 1.5 cups almonds 
• 0.5 teaspoon cinnamon 
• 1.5 cups dates dried chopped fine
• 0.8 cup apricot dried chopped fine
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon kosher salt to taste
• 1 teaspoon orange-flower water 
• 2.5 cups raisins red
• 1.5 cups wine (recommended: cabernet sauvignon or Manischewitz)

Equipment

• food processor
• mixing bowl

Directions

1. Bring wine to a light simmer on medium heat, then stir in fruit and spices. Cook uncovered until fruit is well hydrated and wine has reduced to a thick syrup, about 15 minutes.
2. Add salt to taste and set aside.
3. In a food processor, roughly chop almonds in short pulses. There should be no whole almonds remaining; a mix of large chunks and small crumbs is preferable.
4. Remove almonds from food processor and transfer to a large mixing bowl.
5. Add fruit mixture to food processor and pulse until fruit just begins to come together into a paste, 2 to 3 one-second pulses. Do not overprocess—large chunks of fruit should be intact.
6. Transfer fruit to mixing bowl and combine well with almonds. Stir in orange blossom water and additional salt if needed. Flavor of haroset will improve over time.
7. Serve warm or at room temperature.