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)
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
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.