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RECIPE: Passover Charoset

In the Jewish faith, charoset is one of the essential dishes on a Passover Seder plate. But it could make a simple, sweet and crispy snack for anytime. The recipe below is the traditional apple and walnut version with origins in Eastern Europe, but across the world Seder feasts feature endless variations, such as adding raisins, hard-boiled egg, or orange-blossom honey, or mixing figs and port. The unadorned charoset here is delectable as is, but trying one of the many twists on the tradition can be just as tasty.

Charoset

INGREDIENTS

  • 2 golden delicious apples, finely chopped into small dice
  • 1 C walnuts, chopped
  • ¾ C – 1 C grape juice, or sweet red wine such as Manischewitz
  • Matzah
  • (optional) 1 tsp cinnamon
  • (optional) 3 tsp brown sugar

DIRECTIONS

1. Stir the chopped apples and walnuts together in a large bowl. Pour in the grape juice, making sure there is enough juice to coat and saturate the apples without leaving an excess puddle in the bowl. Feel free to toss in any creative flavors.

2. Let the mixture sit covered in a refrigerator for at least 30 minutes. Enjoy cold or at room temperature, layered on top of matzah. Yum.

– Jenny White

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