Sephardic Haroset

We begin this Passover season with the COVID pandemic still in full swing, despite the limited availability of vaccines. At our table we have fully and partially vaccinated people, gathered for a mask free event of more than one bubble for the first time in over a year. While there are still plenty of reasons to be cautious, there is a reay of hope this year, and we are celebrating with two types of haroset this year, maximizing the sweetness over the bitterness. Chag Sameach! 1 1/2 cups red wine (recommended: cabernet sauvignon or Manischewitz) 1 pound (2 1/2 cups) red raisins 8 ounces (1 1/2 cups) dried dates, chopped fine 4 ounces (3/4 cup) dried apricots, chopped fine 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon kosher salt, or more to taste 8 ounces (1 1/2 cups) roasted almonds 1 teaspoon orange blossom water (optional) Bring wine to a light simmer on medium heat, then stir in fruit and spices. Cook uncovered until fruit is well hydrated and wine has reduced to a thick syrup, about 15 minutes. Add salt to taste and set aside. In a food processor, roughly chop almonds in short pulses. There should be no whole almonds remaining; a mix of large chunks and small crumbs is preferable. Remove almonds from food processor and transfer to a large mixing bowl. Add fruit mixture to food processor and pulse until fruit just begins to come together into a paste, 2 to 3 one-second pulses. Do not overprocess—large chunks of fruit should be intact. Transfer fruit to mixing bowl and combine well with almonds. Stir in orange blossom water and additional salt if needed. Flavor of haroset will improve over time. Serve warm or at room temperature.