Sephardic Charoset #2

Sephardic Charoset #2 in a tiny bowl (1.75" diameter)

• Recipe updated April 2, 2015.
• Recipes for Sephardic charoset number in the dozens . . . probably the hundreds. I put together this combo after looking at many other recipes. I especially like the way the cayenne pepper gently sneaks up on you.
• You can use ground cumin. For extra flavor, toast whole cumin seeds using directions below.
• This recipe can be doubled, although the mixture may be too much for your food processor when you get to the last mixing step. Just do that last mixing by hand.

Sephardic Charoset #1

• Charoset is one of the foods on the Passover sedar plate. This is the simplest form of Sephardic charoset. 
• It also makes a great spread for bread any time of the year!
• I prefer medjool dates, but any type will do. I avoid dates coated in sugar because some people have food sensitivities or allergies to sugar. Dates are plenty sweet without sugar.
• Steps #1 and #4 make 2 cups date puree. If you want to buy date puree already made, you can skip those steps.
• The toasted and ground almonds (steps #2 and #3) can be made as much as a week in advance and stored in a jar.

3 cups chopped dates
3 ounces almonds
1½ teaspoons cinnamon

• To make the date puree, put the 3 cups of dates in a saucepan with 2 cups water and bring to a boil. Lower heat, cover, and simmer until the dates are tender. If a lot of the water cooks off, add more.
• To toast the almonds, use one of the methods found here. This can be done as much as a week in advance or while the dates are cooking. I like to preheat my oven to 400°, line a jelly roll pan with foil, spread out the almonds, and toast them for about 10-15 minutes. Every 5 minutes, I turn them with a spatula so they are toasted on all sides. Watch them carefully as they brown quickly. 
• Whirl the toasted almonds in the food processor until they are pretty fine. Take the nuts out of the processor. If it is a week ahead, store the nuts in a jar.
• Put the dates and any leftover cooking water in the food processor and whirl until the puree is smooth. Add more water, if needed.
• Add the cinnamon to the date puree and whirl again.
• Add the nuts and whirl again..
• Store in the fridge.