In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.
Note:
Kedem brand kosher-for-Passover ruby port is available at www.queenannewine.com.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 cup ruby port
1 cup black Mission figs, finely chopped
3 tablespoons vegetable oil
2 cups finely chopped Vidalia or other sweet onions
1/3 cup pine nuts, lightly toasted (optional)
1/4 teaspoon freshly ground black pepper
Preparation
Step 1
In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
Step 2
Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
Step 3
In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Best Charoset Recipes
From the classic Ashkenazic apple-walnut version to Sephardic and even modern variations.
