In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

　　

Ingredients

Makes about 2 cups

　　1 cup ruby port

　　1 cup black Mission figs, finely chopped

　　3 tablespoons vegetable oil

　　2 cups finely chopped Vidalia or other sweet onions

　　1/3 cup pine nuts, lightly toasted (optional)

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.

　　

Step 2

Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.

　　

Step 3

In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.

　　Note:

　　Kedem brand kosher-for-Passover ruby port is available at www.queenannewine.com.