Sephardic Charoset

Growing up, the charoset on our Passover table was made of apples and nuts.   A few years ago, I learned about how each geographic area had their own charoset.  My mother in law introduced this to me before I married her son.

Sephardic Charoset

1 pound of dark raisins
8 oz. pitted dates
2 cups water

Place raisins and dates in a bowl and cover with water and let stand for one hour.
Chop fine in a food processor in small batches, and put in a heavy saucepan.
Simmer over a very low heat until all liquid is absorbed (about an hour)
Remove from heat and cool.
Place in Tupperware in the fridge.

After the seder is over, I typically serve it for breakfast or with lunch to spread on matzah.