Tonight, in preparation for Passover, I made a big batch of charoset (usually pronounced charoses). For those of you who aren’t familiar with it, charoset is a key player in the Seder, or Passover dinner. It symbolizes the mortar used by the Jewish slaves in Egypt as they built the pyramids. For more information on Seder and the story of Passover, check out chabad.org – http://www.chabad.org/holidays/passover/pesach_cdo/aid/1735/jewish/The-Haggadah.htm.
The recipe I use was passed down to me from my mother, her mother, her mother, and who knows how far back. And this time, I had my own daughter (age 4) helping me make it.
- 5 red delicious apples
- 1.5 cups walnuts
- 1 cup (give or take) Magen David wine
- 2 tsp Cinnamon
- Cut up apples, leaving skin on.
- Combine apples, walnuts & cinnamon in food processor and chop until consistency “looks right.” Some prefer a smoother charoset, some prefer it chunky. Personally, I like it on the smooth side.
- Pour wine on top and mix with spoon.
Yield: 1 quart