Charoset
Charoset is a traditional part of the Passover seder and this recipe is the best! My father, of blessed memory, used to make this every Passover and it was one that we could never get enough of!!
Charoset is meant to symbolize the mortar that was used by the Israelites when they were enslaved in Ancient Egypt.
It is a combination of apples, nuts, spices, honey and red wine. And, boy, is it good! We get to eat it twice during the seder. The first time is with a bite of bitter herb (maror) and the second time we make it into a “hillel” sandwich between two pieces of matzah with a slice of the bitter herb. And then we just eat it because it’s so darn good!
This is a very simple recipe. Begin by peeling, coring and chopping the apples. I like to use Honeycrisp or Granny Smith apples. I like the crunch of these two types. The Honeycrisp will be a little sweeter so if you like a tart apple, try the Granny Smiths.
Once chopped, toss them together with the chopped nuts, ginger, cinnamon, sugar and honey.
Stir in red wine and then cover and place in the refrigerator for at least 6 hours for the flavors to ripen.
Right before serving, stir in another tablespoon of red wine.
This recipe will be a hit for your Passover celebration!
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Charoset
Makes: 1 & 1/2 cups
Prep Time: 5 minutes
Chill Time: 6-24 hours
Total Time: 5 minutes & 6 hours minimum
Ingredients
- 3 medium apples (I like Honey Crisp or Granny Smiths)
- 1/2 cup chopped walnuts or almonds
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 & 1/2 tbsp sugar
- 2 tbsp honey
- 3 tbsp red Concord grape wine
Instructions
Peel, core and chop the apples moderately coarse. In a bowl, toss with the chopped nuts. Mix in the ginger, cinnamon, sugar and honey.
Stir in 2 tablespoons red wine and adjust the seasonings. This should ripen in the refrigerator, covered, for at least 6 hours before it is served and is even better if it sits for 24 hours.
Before serving, stir in the remaining 1 tablespoon wine.
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