Prep 2 hrs
Cook 0 mins
This is a recipe for charosets, a traditional food on the Passover Seder Plate. Who knows how this recipe came to be--my grandfather's family was from Russia, but the ingredients have a distinctly Sephardic tone. Many who swear they hate charosets love this recipe, and it also helps counteract certain properties of matzah ;) I hope you enjoy it as much as we do--it is a great family activity to make it, as the chopping part takes forever. We always make a double recipe because everyone wants enough to take home to eat during the holiday week. I'm totally guessing on the prep time. We make an evening of it.
- 6 large Red Delicious apples, cored and peeled
- 10 ounces dried apricots
- 14 ounces pitted prunes
- 5 ounces raisins (or to taste, golden or regular)
- 8 ounces pecans
- cinnamon (to taste)
- lemon juice (to taste)
- passover wine (to taste)
- Chop apples coarsely in a large bowl (we have always used a double bladed chopper and a wooden bowl).
- Use a food processor to chop the other fruits and nuts (obviously this was done by hand originally, but the processor makes it soooooo much easier).
- Add all the ingredients to the apples and chop very well to blend.
Lovely! I'm sure I'll try these again and see how much can be done in the food processor. Many thanks to Sydney Mike for the rest of the instructions! I used grape juice instead of wine. Thank you! Reviewed for ZWT4. I upgraded these to 5 stars after an overnight in the fridge. They are great, healthy and my 1-year-old son loves them! Thanks!
Made for PAC, Spring 2007 ~ I really loved the taste of these, & everything screamed for me to give this recipe 5 stars, EXCEPT for one thing ~ Since I'm not Jewish, I got the feeling that the directions stopped at mid-point, & didn't tell me what to do after chopping everything & blending it all together!! With a quick bit of online research I found out that I needed to add just enough wine [I used apricot nectar instead of the wine] to make a sticky dough of the fruits & nuts. Then I measured out rounded teaspoon-size 'drops' of the mixture & rolled them into small balls, placing them on wax paper in a serving dish & chilled them in the refrigerator for several hours! For the most part I did the chopping by hand, & it did take a long time, but the resulting tasty little buggers were very much worth it in my book! Thanks for sharing this recipe!
This is Alan Leonetti again. Because you named this "Grandpa's Charosets", It's listed under "Grandpa's", so when you put in charosets, you get other recipes that are not as good & not your recipe. Change the title to "Charosets (Grandpa's recipe). People need to see the one with apples in it, like it should be.