I personally love to make a traditional Ashkenazi charoset for my seder as well as one that is a bit different. Pomegranates are so "in" right now for the health reasons, but we Jews have known about them for a long, long time. Here is a recipe from Joan Nathan and a charoset dish from Michal Ben Josef featuring the pomegranate.
1 pound fresh dates
1 pound raisins
3/4 pound almonds
1/2 pound walnuts
3 pomegranates, peeled and seeded
1 tablespoon mixed spices (equal parts cinnamon, pepper cumin, cardamom, cloves & ginger)
In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste.
Makes 7 cups.