Charoset is typically made with fruits, nuts and spices. Now, depending if you are Sephardic or Ashkenazi, there’s many ways of making it. I have always loved my grandmother’s version and looked forward to our Passover Seder. Charoset represents the motor used for brickmaking when the Israelites were in Egypt. The sweetness represents Freedom. I hope you and your family will enjoy this recipe for your Passover Seder.
1 cup raw almonds, roasted
1 cup raw pistachios, roasted
1 cup raw hazelnuts, roasted
1 cup raw walnuts or cashews, roasted
1 medium green apple, peeled & chopped
1 pear, peeled & chopped
1/2 cup green raisins
1/2 cup red raisins
1 cup ripe medjool dates, chopped (if dates are too dry, soak in water for 15 minutes, then discard the water)
1 cup pomegranate juice
1 cup Manischewitz wine
1 shot red wine vinegar
1/4 teaspoon clove powder
1/4 teaspoon ginger powder
1/4 teaspoon cinnamon powder
1/4 teaspoon coriander powder
1-Roast all nuts and set aside. (I roasted them on the stove top)
2-In a food processor fitted with a “S” blade, process all the nuts until you get a powdered consistency. Do not over process, as it will turn into paste. It’s nice to have small bite size chunks.
3-Put all the ground nuts in a large bowl and set aside.
4-Next add the chopped apples, pear, raisins and the chopped dates to the food processor fitted with a “S” blade, and process until well incorporated. You may have very small chunks. Set aside
5-Add the date mixture to the bowl with nuts. Also, add the pomegranate juice, the wine and the spices. Mix well until everything is well incorporated.
6-Make sure to make this a day in advance. This will get better sitting in the refrigerator and if you want, you can add another shot of vinegar right before serving and mix well. Enjoy