This year I finally decided to write my charoset recipe down so in the future it won’t be so much trial and error, and tasting and re-tasting, and relying on my memory from last year.
I’ve just made this for seders one and two, starting tomorrow. (update: Doubled the original quantity. The recipe as written now made enough for two seders of 7-9 people each, with a nice amount left over for Johanna to take home and to last us through the week.) Not sure why I’m including the photo but I like having a photo even if it’s weird and doesn’t show much!
- 6 large apples
- 12 oz walnuts
- 1 c raisins
- 1 c sweet wine
- 5 tsp cinnamon
- 1 Tbsp sugar
- optional: 10 dates
- Quarter and core apples but don’t peel. Grate in food processor, then place in large bowl and set aside. If the grated apples are juicy, pour off the excess juice and add it back in at the end if needed.
- Place about 3 c of the grated apples, about half of the nuts, and all the raisins in the food processor. If you have dates, chop and add them here, too. I didn’t have any this year.
- Process for several minutes until you have a paste. It’s fine if it’s lumpy, as long as it’s pasty. Add paste to the rest of the grated apples in the bowl.
- Place the rest of the nuts in the food processor and pulse 8 times or enough to make them coarsely chopped. Don’t make them too fine, or you’ll lose the charoset texture. Add to bowl.
- Add wine, sugar and cinnamon and stir well.