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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
5 months 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
5 months 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
5 months ago

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

Anne Gracie
Anne Gracie
4 months 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.