- 1 cup (7 oz) pitted dates
- 1/4 cup raisins
- 1/4 cup cranberries or tart dried cherries
- 1/2 cup toasted walnuts or almonds
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- zest from one orange
- 1-2 tbsp sweet red Passover wine or orange juice
- 1/2 cup granulated or demerara sugar, for coating
1. Place the walnuts in the bowl of a food processor and pulse it until the nuts are very finely ground, but do not let them turn into a paste.
2. Add the pitted dates, cranberries, raisins, cinnamon, ginger, and the orange zest, and process until the mixture comes together in a clump.
3. Add the wine or orange juice, and process until it becomes a paste that is smooth, but is still firm enough to scoop and roll. It is better to start with a smaller amount of liquid and then add more if necessary.
4. Use a small (1-inch or less) candy scoop or a teaspoon to scoop small balls of the paste. Moisten your hands with water and roll the balls smooth between your palms. If the balls are very soft, refrigerate them for an hour or two to firm up before serving.
5. Just prior to serving, roll the balls in the sugar until they are completely coated. Store Charoset Truffles in an airtight container in the refrigerator for up to one week. They will need to be re-rolled in sugar after storage.