Aunt Phyllis' Passover Haroset/Charoset
"This was delicious! This will keep in the refrigerator for about 2 weeks. This is a Sephardic type of Haroset."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Yields:
-
3 1/2 cups
- Serves:
- 12-16
ingredients
- 2 large mcintosh apples
- 1⁄2 cup raisins
- 1⁄2 cup dates, pitted
- 1⁄2 cup almonds, shelled and unblanched
- 1⁄4 cup walnuts, shelled
- 1 teaspoon powdered ginger
- 1 teaspoon cinnamon
- 1⁄4 - 1⁄3 cup sweet red wine (I like heavy Malaga for Passover or Concord Grape)
directions
- Quarter, peel and core apples.
- Grind or chop together apples, raisins, dates and nuts. (Aunt Phyllis usually chops everything in the food processor and then further chops it in a wooden bowl).
- Add ginger, cinnamon and enough wine to make a spreadable, but not too liquid, mass.
- Let "ripen" in refrigerator serveral hours before serving.
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Reviews
-
Wonderful! I made the typical (for us) Charoset with just apple and walnut as well as this one. This one wins with everyone except my youngest who doesn't like rasins. Only change I made was to use grape juice rather than wine. I made it a day ahead and it was wonderful and still wonderful today for lunch. I may even make this one throughout the year. Thanks for posting. -
I made this last year and I'm finally getting around to rating it as it was fabulous. Even my MIL who makes her own wonderful charoset enjoyed this. I used ground nuts and date spread so I didn't have to bother with the food processor and just added chopped apples and the rest. I loved this! -
Made this recipe for forty people. Added dried figs and cherries. Everyone loved it! It was a big hit. We had a bit left over and will be making them into a filling for date bars. -
I catered our temple's Passover Seder last night and OMG this was a hit! Normally there is plenty of haroset left over but, much to my mother's dismay, there wasn't any left to bring home! I used Manchevitz Cream Red Concord wine and everyone loved it.
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