At my family Passover Sedar dinner, the big bowl of charoset (pronounced har-o-set) is the most popular dish on the table. Every year, I think to myself that it’s silly that we only eat charoset at this one holiday meal and not all year long.
Yesterday, I finally followed through and made some of this wonderful treat for a snack. After leaving it in the fridge for a day to let the flavors blend, I gobbled it up in one sitting.
In my usual fashion, I tweaked the recipe based on what I had in the house. Instead of wine I used grape juice and instead of walnuts or pecans I used pine nuts. And I tossed in some sweetened cranberries just because they sounded good (they were!).
If you want something sweet that is totally healthy or are trying to get more fruit into your diet, you should give this a try.
MORE PASSOVER RECIPES:
I posted my charoset recipe on Food.com and have a couple of people review it. Here is what they said:
We loved this! Dead-easy to make and it has a wonderful flavour. DH enjoys charoses with cream cheese on matzos and the children ate theirs over vanilla ice cream. I will be making this often. Thanks for a great recipe, Karen.
Really yummy. Like the last reviewer I tried it with vanilla ice cream 🙂 I also halved the amt. of pecans, which was good as I ate the whole recipe myself. A new and interesting food for me!
- 1/2 cup pecans or walnuts, chopped
- 1 apple, peeled and chopped
- 2 tablespoons concord red wine (or grape juice)
- 1/4 cup dried sweetened cranberries (optional)
- cinnamon to taste
Chop apples into very small pieces and mix with nuts. Add cinnamon and wine and mix together. Put into a sealed carton and let sit overnight for best flavor.
This recipe makes 2 servings (or one big snack!). If you want to make it for a family dinner, use 6-8 apples and increase everything else accordingly.
The kids will love it too. It would be a great addition to a lunchbox for kids of any age.
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