Ashkenazi haroset

Ashkenazi haroset

Charoseth

By
From
Hazana
Makes
300 ml
Photographer
Mowie Kay

Charoset or haroset is a fruit paste that is traditionally served as part of the Passover ritual table, as a symbol of the mortar used by Jewish slaves in Egypt to build the Pyramids. Recipes vary enormously from country to country. In the Middle East and North Africa it is usually made with a mixture of dried fruit or date syrup, nuts and spices. Polish Jews like to prepare it with chopped apples and walnuts, cinnamon and sweet red wine. The exact proportions and texture can vary from family to family. I like to use different varieties of apples, such as cox, pink lady or jazz. Sometimes raisins are added, or a little sugar or honey. Haroset is usually eaten by the heaped teaspoonful on a small piece of matzo.

Ingredients

Quantity Ingredient
2-3 small apples, peeled, cored and chopped finely
75g freshly shelled walnuts, chopped
1 teaspoon ground cinnamon, or to taste
120ml sweet red dessert wine

Method

  1. Place the apples, walnuts and cinnamon in a bowl and mix well. Add enough wine to make a fairly moist paste. Will keep in the refrigerator for up to 2 days.
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