Prep 15 mins
Cook 0 mins
I found this recipe while searching for new dishes to introduce for the Zaar World Tour of 2005. With the holidays coming up, I've decided to post it though it is as of yet untried. Use the shredding attachment on the food processor to quickly shred the apples. You can also grind or chop them. Don't refrigerate more than two hours before serving or the haroset will be too watery.
- 2 cups shredded peeled gala apples (about 1 pound)
- 1 cup shredded peeled granny smith apple (about 8 ounces)
- 3⁄4 cup coarsely chopped walnuts
- 3 tablespoons sweet red wine
- 1 1⁄2 tablespoons honey
- 1⁄4 teaspoon ground cinnamon
- Combine all ingredients; refrigerate 2 hours in an airtight container.
- Yield: 2 3/4 cups (serving size: 2 tablespoons.
I followed this recipe but added in some brown sugar and increased the wine, honey and cinnamon until it was sweetened to perfection. I served these with Tam Tam crackers and everybody kept saying it tasted like apple pie. It was so good. Thanks for a great recipe that I will be making every passover.
This is so good! I dont know how missed it during the 2005 World Tour. We had this along side pancakes and I sprinkled a little powder sugar over everything before serving. I did chop the walnuts fairly fine and it was perfect.Thank you toni!
I'm afraid I'm a bit of an ignoramus when it comes to Jewish food traditions, and only looked into Charoset after having eaten this. I didn't use this as a relish type dish, but had it as a dessert. I also added some raisins too, and it tasted absolutely great!