Charoset Recipes

TWELVE CHAROSET FROM BOOKS AND OTHER PUBLICATIONS

Please quote the source when using these recipes.

If you have a favorite charoset recipe or the recipe that your ancestors used, that is wonderful! If you want to try a new kind of charoset, you may want to look on the internet or in a Jewish cookbook or take a look at the recipes at

Charoset is a mixture that reminds us of the mortar that the Israelites used to make bricks when they were slaves in Egypt.  It is generally made of fruit and nuts with wine or juice and spices. Thank you to my colleague and friend, Rabbi Ari Cartun who passed on a dozen recipes for charoset which come from all over the world.

PLEASE QUOTE THE SOURCE WHEN USING THESE RECIPES.

HAPPY PASSOVER!

  1. BASIC HAROSET

8-10 large apples

10-12 oz. chopped pecans, almonds and/or walnuts

1 1/2 cup sweet wine

1 tbsp. cinnamon

4 tbsp. sugar, or to taste

Peel, core and coarsely chop apples.  Add nuts, wine, cinnamon and

sugar.  If sweeter taste is desired, add additional sugar.

Source: The Cookbook for All Seasons, Sisterhood of Temple Emanuel of Houston, Texas

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  1. YEMENITE HAROSET

1/2 lb. pitted dates

1/4 lb. raisins

4 dried figs

1 1/2 c. Sweet wine

1/4 lb. walnuts

1/4 lb. almonds

2 Tbsp. Sesame seeds

1/2 tsp. cumin

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/2 tsp. cardamom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the

wine. Mix again, at low speed. Add remaining ingredients

and mix at low speed until nearly smooth. Refrigerate.

Yield: 8 servings

Source: Peninsula Daily News, 3/31/93

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  1. DESSERT HAROSET FROM ERETZ YISROEL

2 chopped apples

6 mashed bananas

1 juiced and grated lemon

1 juiced and grated orange

1-1/4 cup chopped dates

4 teaspoons chopped candied orange peel

Nuts

1 cup red wine

Matzah meal

2 teaspoons cinnamon

Sugar

Blend the fruits and nuts. Add wine. Add as much matzah meal as the

mixture

will take and still remain soft. Add cinnamon and

sugar to taste. Mix well and chill before serving.

Source: Shayla (bkosky@kosky.com)

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  1. SYRIAN HAROSET

10 large pitted dates

1/2 cup golden raisins

1/2 teaspoon ground cinnamon

1/2 orange, zest and juice

1/2 cup sweet Passover wine

1 cup chopped walnuts

Makes about 1 cup.

Combine all the ingredients except the nuts in a saucepan and heat until

the dates absorb the liquid and begin to get mushy, about 5

to 10 minutes. Remove from heat and mix in nuts. Let cool for several

hours to absorb liquid and ripen flavor. Mash with a fork until

the mixture resembles a thick paste. Spread on matzo and enjoy.

Yield: 1 cup

Source: Washington Post Food Section, Wednesday, April 8, 1998.

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  1. PERSIAN HAROSET

25 dates, pitted and diced

1/2 c unsalted pistachios

1/2 c almonds

1/2 c golden raisins

1 1/2 peeled apples, cored and diced

1 pomegranates

1 orange, peeled and diced

1 banana, sliced

1/2 c sweet red wine, to 1 cup

1/4 c cider vinegar

1/2 tbsp. cayenne

1 tbsp. ground cloves

1 tbsp. ground cardamom

1 tsp cinnamon

1 tbsp. black pepper

Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well.

Adjust seasonings.

Yield: 5 cups

Source: Mohtaran Shirazi via The Jewish Holiday Kitchen, Joan Nathan 1988

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  1. SEVEN-FRUIT HAROSET FROM SURINAM

8 oz. unsweetened coconut

8 oz. chopped walnuts or:

8 oz. grated almonds

1/4 c sugar

1 tbsp. cinnamon

8 oz. raisins

8 oz. dried apples

8 oz. dried prunes

8 oz. dried apricots

8 oz. dried pears

4 oz. cherry jam

sweet red wine

Combine everything except the jam and wine in a pot. Cover with water and

simmer over low heat. Periodically, add small amounts of

water to prevent sticking. Cook at least 90 minutes. When it is cohesive,

stir in the jam and let stand until cool. Add enough sweet

wine to be absorbed by the charoset and chill.

Yield: 5 cups

Source: “The Jewish Holiday Kitchen” by Joan Nathan 1988

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  1. SEPHARDIC HAROSET

1/2 cup grated coconut

1/2 cup ground walnuts

1/4 cup sugar

2 teaspoons cinnamon

1 cup raisins

1 cup dried apricots

1/2 cup prunes

1/2 cup dried pears

12 oz. jar cherry preserves

1/3 cup Malaga wine

Mix coconut, walnuts, sugar and cinnamon. Chop the dried fruits. Combine

the two mixes and place in a pot, cover with water.

Simmer uncovered, stirring occasionally with a wooden spoon, for

approximately 1 hour. When the mixture begins to thicken and

come together, stir in the cherry preserves. Remove from heat; add the

wine and let cool.

Source: Something Different for Passover by Zell Schulman

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  1. LARRY BAIN’S BUBIE’S HAROSET

1/2 lb. walnuts

1/4 lb. dried apricots

1/4 lb. dried prunes, without pits

3 peeled apples, cored and quartered

1 large navel oranges, with skin, quartered

1/2 c sweet wine

2 tbsp. brandy

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp nutmeg

1 tbsp. lime juice

2 tbsp. matzo meal, or as needed

Using the steel blade of a food processor, chop very fine, but not to a

paste, the walnuts, apricots, prunes, dates, apples and orange.

Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed,

add enough matzo meal to make a mortar-like

consistency.

Yield: 6 cups

Source: Larry Bain via The Jewish Holiday Kitchen, Joan Nathan 1988

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  1. VENETIAN CHAROSET

1+1/2 cups chestnut paste

1/2 cup pine nuts

10 oz. dates, chopped

Grated rind of one orange

12 oz. figs, chopped

1/2 cup white raisins

2 Tbsp. poppy seeds

1/4 cup dried apricots

1/2 cup chopped walnuts

1/2 cup brandy

1/2 cup chopped almonds

honey to bind

Combine all ingredients, gradually adding just enough brandy and honey

to make the mixture bind. Other Italian Charoset recipes include mashed

up bananas, apples, hard-boiled eggs, crushed matzah, pears, and lemon.

Source: Maxine Wolfson (MLW@MATH.AMS.ORG)

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  1. ASHKENAZIC APPLE-NUT HAROSET

6 peeled apples, coarsely chopped

2/3 c chopped almonds

3 tbsp. sugar, or to taste

1/2 tsp cinnamon

grated rind of 1 lemon

4 tbsp. sweet red wine

Combine all, mixing thoroughly. Add wine as need. Blend to desired

texture-

some like it coarse and crunchy, others prefer it ground

to a paste. Chill.

Yield: Makes 3 cups.

Source: “The Jewish Holiday Kitchen” by Joan Nathan 1988

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  1. PROCESSOR SEPHARDIC HAROSET

1/2 cup grated coconut

1/2 cup ground walnuts

1/4 cup sugar

2 tsp. cinnamon

1 cup raisins

1 cup dried apricots

1/2 cup dried apples

1/2 cup dried prunes

1/2 cup dried pears

12 oz. jar cherry preserves

1/2 cup Malaga wine

Processor method:  1. Insert metal blade. Combine coconut, walnuts,

sugar, and cinnamon with 2 0r 3 pulses. Add diced fruits and chop

with 3 or 4 pulses, until mixture is in medium sized pieces.

  1. Place in a 4-quart pot, adding water to cover. Simmer uncovered,

stirring occasionally with a wooden spoon, for approximately one

hour. When mixture begins to thicken, and come together, stir in

cherry preserves.  Remove from heat, ass wine and let cool.

Conventional method: 1. Mix coconut, walnuts, sugar, and cinnamon

together.  Chop dried fruit with a grinder or in a chopping bowl.

Proceed to step 2 above.

Yield: about 3 cups

Source: Something Different for Passover by Zell J. Schuman (Triad Publishing, 1985)

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  1. CALIFORNIA HAROSET

1 large avocado, peeled and diced

juice of 1/2 lemon

1/2 cup sliced almonds

1/3 cup raisins

4 seedless dates

2 figs or prunes

1 whole orange, peel and sections

2 tbsp. apple juice

2 tbsp. matzo meal

Toss the avocado and lemon juice in a bowl. Set aside.  In a

processor or blender, place the almonds, raisins, dates, and

figs.  Process until coarsely shopped.  Add the orange peel

and orange sections and process briefly to combine.  Add the

avocado and process just 1 or 2 seconds more.  Transfer the

mixture to a glass bowl and gently fold in the apple juice and

the matzo meal.  Cover with plastic wrap and chill in the

refrigerator.

Yield: 3 cups

Source: The Gourmet Jewish Cook by Judy Zeidler, (William Morrow & co., 1988)