Prep 15 mins
Cook 0 mins
From a Jewish newspaper. I clipped this some years ago. May be prepared up to 2 days ahead of time.
- 2 apples, red skinned
- 1 cup canned cherries, pitted, drained
- 1⁄2 cup almonds, finely ground
- 2 teaspoons cinnamon
- 2 -3 tablespoons honey
- 1 -2 tablespoon red wine, sweet, to moisten
- Core apples and cut into chunks, no need to peel.
- Place in food processor and chop coarsely.
- Add cherries, ground almonds and cinnamon. Process to coarsely chop cherries.
- Transfer to a bowl.
- Stir in honey to taste and red wine to moisten.
- Serve at room temperature.
This chraroset is 5-star worthy! I tasted it immediately after making it and it was scrumptious. Now I am marinating it in the refrigerator today and will serve it tomorrow at Passover dinner. After a day of marinating, I'm sure the flavor will be even more amazing. I used tart red cherries in the recipe and reserved some whole ones to garnish the top of the Charoset...it looks beautiful. I did not use wine for moisture...I used a tablespoon of the cherry water reserved from my can of red tart cherries and an extra tablespoon of pure vanilla extract and this worked very well. Thank you, for sharing this wonderful recipe.
This was wonderful...I added a little more cinnamon and almonds. I will be making this again.
I used frozen cherries for this recipe, and a little less honey. Didn't think the almond flavor came through, but everyone enjoyed it. Something just a little different.