Charoset is a significant component of the Passover Seder, representing the mortar used by the Israelites during their enslavement in Egypt. Jewish communities worldwide have their unique variations of charoset, and this particular recipe showcases the style commonly enjoyed by Ashkenazi Jews from Eastern Europe. A noteworthy aspect of this recipe is the use of dry red wine and sugar, deviating from the customary sweet wines often employed in similar charoset recipes. However, if you opt for a sweet concord grape wine like Manischewitz, you can skip or reduce the sugar accordingly.
Charoset; A Lovely Dish
“The charoset was a delightful and effortlessly prepared dish. The combination of sweet Fuji apples, red wine, and cinnamon bestowed incredible flavor to the charoset, while the addition of walnuts—my preference—contributed texture. I utilized a food processor with a coarse shredding disc to grate the apples.” —Diana Rattray
– 5 Fuji apples, peeled, cored, and cut into large pieces
– 1 1/4 cups chopped walnuts or almonds
– 5 tablespoons sugar
– 1 cup dry red wine
– 2 teaspoons ground cinnamon
Nutrition Facts (per serving):
– 47 Calories
– 0g Fat
– 9g Carbs
– 0g Protein
Steps to Prepare
1. Gather all the required ingredients.
2. Fit a food processor with an “S” blade or shredding disc. Pass the apples through the feed tube, pulsing a few times to achieve the desired chop or grate.
3. Transfer the grated apples to a large bowl. Add the chopped nuts, sugar, wine, and cinnamon.
4. Stir the mixture thoroughly until well combined.
5. Cover the bowl and refrigerate until ready to serve. Leftover charoset can be stored covered in the refrigerator for four to five days.
– If you don’t possess a kosher food processor suitable for Passover, fret not; you can still prepare this charoset. Simply finely chop the peeled apples by hand or coarsely grate them using a box grater. The texture of your charoset will vary depending on whether you choose to chop or grate the apples. (Note that grated apples will absorb more of the wine and cinnamon flavors compared to chopped apples).
– Any multipurpose apple or a combination of varieties can be used to make charoset. Crunchy sweet-tart apples such as Gala, Mutsu, or Pink Lady work particularly well.
– If you’re fortunate enough to have leftover charoset, consider utilizing it beyond the Seder meal. It complements grilled fish or chicken splendidly and serves as a delightful condiment with cheese.
– To enhance texture and flavor, you can incorporate dried fruits such as raisins, dried cherries, or chopped dates into the shredded apples. Add approximately 1/2 cup of your preferred dried fruit.
– For a more intricate flavor profile, toast the walnuts or almonds before adding them to the recipe.
– If you prefer a chunkier texture, dice the apples by hand.
Proper Storage of Apple and Walnut Charoset:
Refrigerate any leftover charoset in an airtight container and consume within five days.
While apples tend to become somewhat mushy when frozen, freezing is still an acceptable option if you plan to use leftover charoset in cakes, breads, or other baked goods. Transfer the charoset to an airtight freezer container or a zip-close freezer bag. Label it with the name and date, and it can be stored for up to six months.
The provided text above is a revised version of a recipe for Ashkenazi Apple and Walnut Charoset. It offers a traditional Passover dish that combines fruit, nuts, spices, and wine to symbolize the mortar used by enslaved Israelites in Egypt. This particular recipe highlights the style commonly enjoyed by Ashkenazi Jews from Eastern Europe, using dry red wine and sugar instead of sweet wines often used in similar charoset recipes.
The recipe includes step-by-step instructions, tips for variations, and storage suggestions for leftover charoset. It emphasizes the use of Fuji apples, chopped walnuts or almonds, sugar, dry red wine, and ground cinnamon. The text also includes a review from a recipe tester who praised the delightful flavor of the charoset made with sweet Fuji apples and the addition of walnuts.
In conclusion, this revised recipe provides a clear and concise guide for preparing Ashkenazi Apple and Walnut Charoset, a significant dish for the Passover Seder. The text presents the ingredients, instructions, nutrition facts, tips, recipe variations, and proper storage recommendations. It aims to help individuals create a delicious and symbolic dish while incorporating some personal preferences and variations.