Charoset

Appetizers & Soup
Pasta & Grain
Vegetables & Salad
Meat & Fish
Fruit, Cheese & Drinks
Dessert & Breads



Contact
& Family Links

4 apples
2 tblsp. lemon juice
1 c. walnuts, coarsely chopped
1 c. walnuts finely ground
1 c. raisins
1 1/4 c. dates (chopped)
1 c. sweet kosher wine or cheap port
3/4 c. honey
3/4 tsp. cinnamon (or more to taste)
3/4 tsp. ground coriander
1/2 tsp. fenugreek (or more)
1/2 tsp. cumin


Peel the apples and dice into smallish pieces. Toss in the lemon juice to prevent discoloration.

Add all the remaining ingredients, mix well, and refrigerate for a few hours or overnight. The flavors will change a bit after it has sat, so taste and correct the seasonings.

[NOTE: Proportions will vary depending on the sweetness of the apples, type of wine, and individual preferences—so taste it periodically. Also, it will be different after the flavors have had a chance to meld.]

In addition to its use at the Passover Seder, this is great on matzoh, challah, over ice cream or cottage cheese, or just served plain as a dessert. It will give off more liquid the longer you keep it, and it will last over a week in the fridge.


Source: Paul