From Pito Salas, in a Curacaoan cookbook co-written by his mom.
Contrary to the Ashkenazic version of apples and walnuts, this version consists of a variety of ground fruits and nuts shaped into a ball and rolled in cinnamon.
1 lb. shelled peanuts*
1/2 lb. cashew nuts (optional)
1 lb. dark brown sugar (if you halve the recipe, use 1 cup of sugar)
1/2 lb. pitted dates
1/2 lb. pitted prunes
1/2 lb. raisins
1/2 lb. figs
1/4 cup candied fruit (optional)
2 jiggers kosher wine
1/4 cup orange and lime juice or watermelon and tamarind juice, if available
1/2 cup honey
2-3 Tbsp. cinnamon, plus extra for coating
If nuts are salted, rinse in cold water and either dry in the sun or a slow oven.
Grind fruits and nuts. Add the sugar, honey, cinnamon, wine and juices to form a moist but firm mixture. Roll into balls (about 1″ to 1-1/2″ in diameter) and coat with cinnamon.
These can be made ahead; wrap individually in wax paper and place in an airtight container and freeze. Yields about five dozen balls.
Pito recommends enjoying the charoset with a little horseradish between some matzah!
*And remember, while peanuts are kosher for Passover according to Sephardic tradition, they are questionable following Ashkenazic tradition.
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