Charoset is an ancient dish, with origins dating back to the antiquity of Greece. Traditionally made from pounded nuts, fruit, and honey that were available in the desert, the sweetness is something to savor.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
- 6 crunchy apples Gala, Fuji, Granny Smith or a combination peeled, cored and finely diced
- 1/2 lemon juiced
- 1 1/2 c walnuts finely chopped
- 1 1/2 tsp. cinnamon ground
- 12 Medjool dates pitted soaked and chopped
- 1 tsp. brown sugar
- 3 1/2 tsp. Honey Waxing Kara
- 1/3 c sweet red wine
Remove pits from dates and soak in hot water. Allow to soften. Chop into small pieces.
Toast walnuts in a large skillet over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes. Remove from heat. Allow to cool. Chop into small pieces.
For the most even texture dice the apples by hand. If you use a food processor, do not to over process. Pour lemon juice on top of apples, (works like a natural preservative).
Mix the apples, walnuts and dates into a large bowl.
Mix together the cinnamon and brown sugar; sprinkle over the apples. Stir in the honey and sweet wine.
Serve immediately, or refrigerate until serving. Store leftover Passover Charoset in an airtight container in the refrigerator for up to 2 days.
Calories: 224kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 344mg | Fiber: 5g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg