Passover Recipe, Charosets

Charosets, photo credit The Jewish Kitchen.

Zoom will be getting a workout tonight as families all over the world connect over the internet to celebrate the first night of Passover. Shout out to my niece Gavi who asked if I could mail charosets from New Jersey to California (lol!), but made her own and FaceTimed to show me the results. This is a favorite dish at our seders and for the remainder of the holiday.

Hag Semach or Happy Holidays, hon!

Don’t know what charosets is? The Jewish Kitchen’s Jodi Luber says,

Each Pesach, we embark on a journey through Egypt with stories, songs and food. Charoset is the part of the Seder plate that represents the mortar used by the slaves in Egypt when building under the Pharaoh’s rule. We enjoy this sweet fruit and nut mixture, along with the intense flavor of the horseradish, in a sandwich of matzah, which symbolizes the end of the Passover ceremony and the start of the much-anticipated feast.

Our sweet, crunchy mixture of fruit, nuts, wine, and spices…is so good, you’ll eat it by the spoonful. YUM.

  • 2 cups walnut pieces
  • 3 large apples
  • 4 Tablespoons sweet red wine or to taste
  • 4 Tablespoons honey, or to taste
  • 1/2 teaspoon ginger or to taste
  • 4 teaspoons cinnamon or to taste
  1. In a food processor, process walnuts until they are finely ground. Pour into a mixing bowl.
  2. Peel and core apples. Cut into quarters. Process until finely chopped. Add apples to ground walnuts.
  3. Combine remaining ingredients and mix well, adjusting spices to taste.

Yield: If allowing for 2 Tablespoons per person, about 20 servings. If eating by the spoonful, less.

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