Charoset is a reason to look forward to Passover. I would eat charoset year round, but then I wouldn’t enjoy it as much over Passover. I could eat it by the bowl – cold or hot. Charoset is almost always served cold, but it’s actually great after 30 seconds or so in the microwave – try it!
While I typically experiment and drastically change recipes, there is no messin’ with Momma’s charoset. Well, except for the fact that I used up this charoset in a Kosher for Passover charoset cupcake.
Mom’s charoset recipe is actually from The Complete American-Jewish Cookbook. As I look at this digital picture of the cookbook, I can picture the more worn out version of it sitting in Mom’s kitchen and feel all warm and fuzzy. If you want your own worn out version, you can get used copies of this book for only $4 on Amazon!
Here is the recipe twice removed from the book – emailed by my mom and then edited with notes by me:
- 1 C chopped apples Mom uses a couple of different apples to make it interesting.
- 1/4 C chopped nuts We always use walnuts.
- 1 t sugar or honey This is not a choice. Use honey!
- Grated rind of 1/2 lemon I ended up using a whole lemon. The more lemon, the merrier.
- 1/2 t cinnamon or more to taste
- 2 tablespoons red wine about (Don't go for fancy wine here. You want Manischewitz Concord Grape. I can't imagine charoses with any other wine. It's really an essential ingredient.)
- Mix all ingredients.
- Add enough wine to bind the mixture.