Charoset Recipe March 28 2021, 0 Comments
We are in our second year of Passover in a pandemic. 'Next year in person' didn't happen for this year, but here's hoping for next year! While the world is starting to open up as more people are getting vaccinated, much of our life is still on Zoom, and tradition helps us feel a sense of normalcy.
Passover commemorates the exodus of the Jews from Egypt. During the first two nights of the holiday, families gather for a Seder to tell the story over a meal, full of symbolic foods. This year, like many folks, I'll be doing a seder over Zoom for the second year in a row, and while that is non-traditional, the elements of the Seder plate remain the same. Charoset symbolizes the mortar that the Jews used to build the Egyptian Pharaohs' buildings, as well as the sweet taste of life and liberation.
I love making Charoset once a year, and while I won't be able to share it with as many people this year, I wanted to share the recipe with you all. There are many different ways to make Charoset. It can be made in a food processor, but I prefer the chunkier texture of hand cutting the apples. It takes longer, but is worth it! This recipe is a variation of a recipe in a cookbook that I grew up with.
Prep time: 1 hour (depending on your knife skills)
Yield: About 4 pint sized mason jars full
- 6 apples
- 1.5 cups walnuts
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 1/2 cup sweet red wine
- Peel and chop the apples
- Chop the walnuts
- Combine the apples, walnuts, cinnamon, sugar and red wine in a mixing bowl
- Enjoy with some Matzo!