10 Min

DF

GF

V

Charoset

Passover, or the ‘pilgrimage of the passing over’, a major Jewish holiday is around the corner. The story of the exodus and liberation of Israelites from slavery and destruction in Egypt is recounted at the Passover Seder, a ritual feast celebrated worldwide with great pomp and ceremony by the Jewish diaspora. The Seder plate, which contains a variety of symbolic foods varies according to different traditions, but most Seder plates contain foods like boiled eggs, bitter herbs and lamb shank bones. A delicious condiment called Charoset (or Haroset), usually made with apples, walnuts and kosher wine is a fixture on the Seder plate and symbolizes the mortar used by Hebrew slaves to build Egyptian structures. I added a small pinch of red chile powder to give the condiment a little bit of a kick and it works well with the almonds and red wine. Give it a try, the charoset is wonderful added to a salad or eaten alongside roasted chicken or fish.

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Cook Time

10 Minutes

Serves

4

Directions

Step 1

Peel and core the apples. Chop into 1/2-inch pieces and combine with toasted pine nuts, currants, red wine and a generous pinch of salt and chile powder.

Step 2

Refrigerate and keep covered until ready to use.

Notes & Variations

To toast almonds, preheat the oven to 300°F. Spread the sliced almonds on a baking tray and toast in the oven for 7 to 8 minutes. Cool before using.
Charoset will keep up to 3 days in the refrigerator, but it is best eaten the day it is made.

Ingredients

2 apples

1/2 cup sliced almonds, toasted

1/2 cup currants

1/2 cup red wine

Pinch of salt & chile powder

Step 1

Peel and core the apples. Chop into 1/2-inch pieces and combine with toasted pine nuts, currants, red wine and a generous pinch of salt and chile powder.

Step 2

Refrigerate and keep covered until ready to use.

2 apples

1/2 cup sliced almonds, toasted

1/2 cup currants

1/2 cup red wine

Pinch of salt & chile powder

Notes & Variations

To toast almonds, preheat the oven to 300°F. Spread the sliced almonds on a baking tray and toast in the oven for 7 to 8 minutes. Cool before using.
Charoset will keep up to 3 days in the refrigerator, but it is best eaten the day it is made.

Tags:

10 Min

Tags:

10 Min

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