Prep 20 mins
Cook 3 hrs
This was delicious! This will keep in the refrigerator for about 2 weeks. This is a Sephardic type of Haroset.
- 2 large mcintosh apples
- 1⁄2 cup raisins
- 1⁄2 cup dates, pitted
- 1⁄2 cup almonds, shelled and unblanched
- 1⁄4 cup walnuts, shelled
- 1 teaspoon powdered ginger
- 1 teaspoon cinnamon
- 1⁄4-1⁄3 cup sweet red wine (I like heavy Malaga for Passover or Concord Grape)
- Quarter, peel and core apples.
- Grind or chop together apples, raisins, dates and nuts. (Aunt Phyllis usually chops everything in the food processor and then further chops it in a wooden bowl).
- Add ginger, cinnamon and enough wine to make a spreadable, but not too liquid, mass.
- Let "ripen" in refrigerator serveral hours before serving.
Wonderful! I made the typical (for us) Charoset with just apple and walnut as well as this one. This one wins with everyone except my youngest who doesn't like rasins. Only change I made was to use grape juice rather than wine. I made it a day ahead and it was wonderful and still wonderful today for lunch. I may even make this one throughout the year. Thanks for posting.
I made this last year and I'm finally getting around to rating it as it was fabulous. Even my MIL who makes her own wonderful charoset enjoyed this. I used ground nuts and date spread so I didn't have to bother with the food processor and just added chopped apples and the rest. I loved this!
Made this recipe for forty people. Added dried figs and cherries. Everyone loved it! It was a big hit. We had a bit left over and will be making them into a filling for date bars.