Description
A traditional Charoset recipe combining the sweetness of medjool dates, crunchy walnuts, and tart apples with warm spices, perfect for Passover or as a flavorful spread.
Ingredients
Charoset Ingredients
- 1 cup walnuts, halves or pieces
- 1/2 pound (about 13 large) medjool dates, pitted
- 1/4 cup orange juice or Manischewitz wine
- 1 Granny Smith or Fuji apple, peeled, cored, and chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
Instructions
- Process the nuts: Add the walnuts to a food processor and pulse in 1-second intervals until finely chopped. Transfer the walnuts to a mixing bowl, reserving 1 tablespoon for garnish.
- Create a paste: Add the pitted dates and orange juice (or Manischewitz wine) to the empty food processor. Process until a thick paste forms, scraping down the sides as needed to ensure even blending.
- Combine the ingredients: Mix the date paste into the bowl with chopped walnuts. Add the peeled, cored, and chopped apple along with the cinnamon and ginger. Stir thoroughly to combine all ingredients evenly.
- Adjust the flavor and serve: Taste the charoset and adjust by adding more orange juice or wine, cinnamon, or ginger according to your preference. Serve immediately or refrigerate for up to two days. Before serving, sprinkle the reserved walnut pieces on top as a garnish.
Notes
- Use tart apples like Granny Smith for balance, but Fuji apples work well too.
- Manischewitz wine is traditional, but orange juice can be used for a non-alcoholic version.
- Charoset can be stored in the refrigerator for up to two days.
- Adjust spices and sweetness to suit your taste.
- This recipe requires a food processor for best texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Blending
- Cuisine: Jewish
