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Charoses

Binnie Syril Braunstein, a regular reader of this blog, sent me a Passover recipe, and it looked so good (and healthy) that I asked her if I could share it.  She agreed, and said:

“Charoses is a traditional dish that is served as part of the Jewish Passover Seder (meal). I have a dear friend who kindly invites me to Thanksgiving Dinner every year. When I ask her what I should bring as my contribution to the feast, her answer is always: Charoses.”

This recipe is adapted from The Complete American Jewish Cookbook, edited by Anne London and Bertha Kahn Bishov. (The photo is from this site)

Ingredients:
3 large Golden Delicious apples (makes 2 cups chopped)
¼ cup chopped walnuts 
1 tsp sugar or Splenda
Grated rind of ½ lemon
1 tsp cinnamon
2 TBSP concord grape wine OR Kedem grape juice (I use the grape juice)3   

Directions:
1   Peel and core the apples. If using a large amount of apples, put the cut apples in a bowl of lemon water, to prevent browning.

2   Chop the nuts in a chopping bowl, using a chopping implement with a rounded blade and a handle. (A hockmesser). Set aside. Chop the apples in the chopping bowl, again using the rounded blade implement. If using a food processor for the ingredients, don’t process too finely. Leave some texture.

4   Combine all ingredients together.  Spoon finished Charoses into a quart (or larger if necessary) freezer zip top bag. Store in the refrigerator until ready for serving.

For Passover, Charoses would be spread on matzoh. When I bring it for Thanksgiving, it’s served as a side dish, or served on crackers.

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Meg
Meg
1 month ago

Thanks, Binnie AND Anne. I know I tasted this once and loved it, so I’m very glad to have the recipe.

Anne Gracie
Anne Gracie
1 month ago
Reply to  Meg

Thanks, Meg, I’ve never had it, but apples are in season here now, so maybe it’s time.

Anne
Anne
25 days ago

Love Charoses. The entire family enjoys charoses at the Seder.

Anne Gracie
Anne Gracie
5 days ago
Reply to  Anne

Thanks, Anne — I haven’t made it yet. In the new house all I’ve done is boil a kettle and poach an occasional egg to have on toast. The fridge remained virtually empty until yesterday. But soon I’ll get back to cooking and food preparation, which I enjoy.

In fact, you’ve given me an idea — I’m meeting up with friends for lunch in a week or so, and we will all bring something. I might make charoses.