Scripture doesn’t instruct us to eat charoset at Pesach (Passover), but this is a cherished dish at every Passover Seder – it symbolizes the mortar that the Israelite slaves were forced to make and use in their labor under their Egyptian taskmasters.
Traditionally eaten on matzoh with the bitter herbs and horseradish, it’s part of what Sarah Kagan describes as “strange but delicious Passover ‘sandwich’: matzoh, sinus-clearing horseradish, and charoset.” I heartily recommend that you read her article about chaoset – it is both informative and entertaining. She explains that there are as many versions of charoset as there are Jewish families, but this recipe represents the type generally prepared by Ashkenazi (Eastern European) families. The recipe was developed by Adeena Sussman, and published at Epicurious, March 2006.
TRADITIONAL APPLE-WALNUT CHAROSET
- 3 medium Gala or Fuji apples, peeled, cored, and finely diced
- 1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
- 1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon packed brown sugar
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
Notes: For the most even texture, we recommend dicing the apples by hand. However, to save time, they can be chopped in the food processor — just be careful not to over-process.
Sweet kosher wine is available at www.queenannewine.com.