CHaroset with chef ben

Charoset
2 medium Granny Smith apples
8 ounces toasted walnuts (about 2 cups)
½ cup dark raisins
1 1/2 teaspoons granulated sugar or honey
1/4 teaspoon ground cinnamon
Pinch salt
1/3 cup kosher sweet wine, such as Manischewitz concord grape
Directions:
Slice the apple and remove the core. Place the apples, walnuts, raisins, honey, cinnamon and salt into the bowl of a food processor. Pulse once or twice to mix and begin chopping. Add the wine and pulse until the consistency is how you prefer it (I like a smaller chop on my charoset). Taste. Depending on your wine of choice, this may need a little bit more honey.
Substitutions:
To avoid nut allergies, you can use toasted pumpkin seeds or sunflower seeds to achieve the same texture, but during Passover (depending on how you celebrate), seeds like this may be considered Kitniyot, and you cannot use them.
If you do not want to use wine, red grape juice is a fine substitution.
Send us your favorite Passover recipes to passover@bernardzell.org, we'll share in Ma Nishma on Tuesday, April 7!

 


 

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