My favorite thing about Passover is getting to eat massive quantities of charoses (also charoset or haroset). I always wonder though, why do we eat a dish made with apples in the spring when apples aren’t even in season?
With Rosh Hashanah (the Jewish new year) coming up, I started thinking that maybe it wouldn’t be too sacrilegious to make charoses now, when there are lots of gorgeous local apples just waiting to be enjoyed. After all, you’re supposed to eat apples during Rosh Hashanah too. So if you would like to make charoses Rosh Hashanah-style, I recommend substituting honey for the sugar; that way you get in both the apples and the honey.
In April, when I realized I wasn’t going to have the opportunity to attend a Seder, I decided I still needed my yearly quota of charoses. I called my grandma for a little help and she provided me with the general quantities and ingredients. I list her recipe first and then the version I made, which has more exact measurements.
Whether you make this for Passover, Rosh Hashanah, or just a snack, I’m sure you’ll enjoy it.
Grandma Gerry’s recipe:
2-3 apples (Jonathan, fuji, or gala apples)
A little sugar
Wine (sweet, red, like Manischewitz)
3 apples (I used fuji at the time, but now I’d use something local, like a honeycrisp)
3/4 cup walnuts, chopped
1/2 cup red grape juice
1 Tablespoon sugar
3/4 tsp. cinnamon
I believe my grandma blends hers in the food processor, but since I prefer mine a bit chunkier, I cut the apples to the size I like. I used an OXO Good Grips Mini Chopper to chop up the walnuts, but you could also chop them with a knife.
Mix all of the ingredients together. You’ll want to adjust the amount of sugar you add based on the sweetness of the apples you use.
Cover and refrigerate for at least a few hours to let the flavors meld.
Do you have a favorite charoses recipe you’d be willing to share? Please leave it in the comments!
OXO Good Grips Mini Chopper I don’t use this very often, but when I do, I find it very useful. I mostly use it for chopping nuts.