I look forward to this sweet addition to the Passover seder plate each year! Charoset brings a rich, cinnamon-y sweetness to offset the bitter contrasts of horseradish and salt water.
Visually, the goal is to resemble mortar, recalling the period when Israelites were slaves in Egypt and built pyramids with bricks and mortar. We vow at the seder table each year to never reach the point where we taste the sweetness of slavery.
We love to call this recipe version “Southern” charoset because of our substitution of pecans (walnuts are the traditional choice). The process is simple: chopping, chopping some more, splashing and stirring!
Serves 8-12
3 medium Fuji apples, peeled
1/2 cup finely chopped pecans
Two splashes Manischevitz red wine
1 teaspoon cinnamon
1 tablespoon honey
1. Finely chop apples and place into a large bowl. Add pecans and toss. Next, stir in cinnamon, followed by honey and wine. Taste and adjust seasoning accordingly.
2. Refrigerate at least 1 hour or up to one day to marinate.
