Happy Passover! And to those not celebrating happy Friday! With one more day left of Passover, I thought I would share a classic Passover recipe called charoset. Charoset is a Passover staple and an item that is also featured on the Seder Plate. It is a fruit based spread and can be made in many, many different ways.
The Ashkenazi (Eastern European Jews) style of charoset is more of a chopped fruit salad. It consists of apples, walnuts, cinnamon, and red wine. My family has always gone the Sephardic (Jews typically from Spain or Portugal) route. This charoset is more jam style rather than fruit pieces. Overall it is DELICIOUS!
Not only is the charoset a main part of the Passover Seder, but it also becomes a major staple during the Passover weekend. It is great for breakfast, a quick snack, or even dessert. Also, it is super easy to make.
The recipe my family uses has been thrown around over the years adding and taking away from the recipe depending on what we feel like adding at the moment. This year we used dried apricots, dried prunes, dried dates, two green apples, few tablespoons of grounded filberts, and some red wine (normally Manischewitz).
The recipe is super simple. Stick all the fruit in the food processor with the ground nuts and red wine and blend until it has the consistency of a jam/paste texture.
If you want more of a citrus flavor you can also add an orange into the mix. In past years we have added almonds or different kinds of nuts to give it a more crunchy texture. Spread it on matzah or eat it plain. Either way it is delicious! Happy Passover!
- 1/4 Cup Dried Prunes
- 1/4 Cup Dried Dates
- 1/4 Cup Dried Apricots
- 2 Green Apples, cored and chopped
- 3 Tablespoons of ground filberts
- 1 orange, optional
- A splash of red win (usually manischewitz)
Put all of the fruit into a food processor. Add the ground nuts and wine. Blend until smooth. Add more groundnuts and wine if texture is not smooth. Enjoy 🙂