Ashkenaz Charoset is an apple and walnut based paste served during the Jewish celebration of Passover.
- 1½ C (360g) peeled, cored and chopped apples (e.g. MacIntosh)
- ¾ C (180g) finely chopped walnuts
- 2 T sweet red wine
- 1 tsp. cinnamon
- 2 T honey
- Mix together and refrigerate overnight for best flavor.
- Adjust seasoning, if necessary, after it's chilled.
- For a family Sedar, triple this recipe.
- Serve with matzoh, or just eat with a spoon.
- 450g date spread
- 150g walnuts
- 1 pomegranate
- 25g cinnamon
- 5g black pepper
- ½ C wine vinegar
- 20g marjoram (dried), or oregano
- Place date spread in bowl and add crushed walnuts.
- Peel the pomegranate and pound its kernels in mortar and pestle. Add to date spread.
- Mix the ground cinnamon and the ground black pepper to date spread.
- Add wine vinegar and dried leaves (partially crushed) from sprigs of sweet marjoram (removing only the stems), or oregano
Yemenite charoset (R. Yosef Qafih)
- 300g dates or date spread
- 300g raisins
- 100g dried figs
- 200g roasted sesame seeds
- 1 pomegranate
- 100g almonds
- 100g walnuts
- 10g black pepper
- 20g cumin
- 10g ground cinnamon
- 10g ground ginger
- A few kernels of cardamom (shelled, making use of only their inner black seeds)
- Sweet red wine
- All ingredients are pounded thoroughly by mortar and pestle separately. No prior cooking of fruits is necessary.
- Sesame seeds first roasted in skillet before they are pounded in mortar and pestle.
- Mix all dry ingredients together (walnuts, almonds, sesame seeds, etc.) and mix all wet ingredients together (raisins, dates, figs, etc.).
- Wet ingredients cannot be pounded, but must be cut into small and thin pieces by a knife.
- In a large bowl, mix all ingredients together with ones hands and fingers.
- At Passover, smaller servings are dished out to all diners. A dash of red wine or grape juice or vinegar is added directly to each smaller dish shortly before dipping one's matzah into the charoset.