Sephardic Charoset

• 2 valencia oranges, zested, peeled and cut into bite-sized pieces
• 1 banana, sliced
• 1 small apple, cored and stem removed (I added this because I love apples in charoset)
• 14 cup- 1/2 cup honey (I used only about 3 tablespoons)
• 14 cup orange juice (or 2 tablespoons orange juice and 2 tablespoons red wine or grape juice)
• 18 teaspoon- 1/4 teaspoon cayenne (reduced from 1 teaspoon)
• 12 teaspoon cardamom
• 1 teaspoon ginger (I used freshly grated ginger)
• 1 cup chopped walnuts
• 6 dates, preferably Medjool, cut into small pieces

1. Arrange the fruit on a platter.
2. Whisk the honey, orange juice (or juice and wine), cayenne, cardamom and ginger together.
3. Pour over the fruit, cover and refrigerate for 30 minutes.
4. Stir in the walnuts and dates.
5. Garnish with orange zest.
6. Serve.
7. Servings are estimated.

valencia oranges, banana, apple, honey, orange juice, cayenne, cardamom, ginger, walnuts, dates

Taken from www.food.com/recipe/sephardic-charoset-477330 (may not work)