Ashkenazi

Charoset

Charoset reminds us of the mortar that we were forced to use in laying bricks when we were slaves in Egypt. While it should also be “bitter,” we Jews can’t help but lighten it with some wine and sweetness. In some ways this dish reflects our own particular sense of humor, which is always to find something sweet or humorous in the middle of that which is bitter, lest we become slaves to our own troubles.

Prep time - 20 minutes

Makes 10 portions for the seder

  Ingredients

• 3 apples, diced  
• ½ lemon for aciduating water
• 1 cup walnuts, chopped fine (but not        ground)
• 1 tsp. freshly ground cinnamon
• Pinch of salt 
• ½ cup red wine
• 2 tablespoons honey

Preparation

1. Squeeze the lemon juice into large bowl of water to aciduate the water.

Dice the apples into small dice and place in acidulated water while you prepare all the apples.

2. Drain apples. Add the chopped walnuts and stir.

3. Add the cinnamon and salt, the wine and the honey. Note - if you are using sweetened passover wine, you may need only 1 Tablespoon of honey. If you are using dry table wine, you will want 2 Tablespoons of honey.

Pro Tip: Remove any labels from the apples before dicing. (You’d be surprised!)

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