Charoset, the fruit and nut jam-like confection which, at Passover, recalls the mortar which the enslaved Jews of ancient Egypt bonded bricks together with, is relatively simple to put together. This version is similar to the charoset made in Egypt, which includes dates, nuts and cinnamon. I have substituted orange juice for the more traditional red wine, and thrown in coconut as a nod to my Jewish predecessors in Cochin, Kerala.
- Fuji apple, 1, grated
- dates, 1 cup
- apricot, 1/2 -3/4 cup
- preserved orange peel, 2 tbsp
- walnuts, 3/4 cup
- orange, 1, zest and juice of
- brown sugar, 1 tbsp
- coconut shavings, 1/2 cup
- lemon juice, of 1/2 lemon
- red wine, 1/4 cup, optional
- cinnamon, 1-2 tsp
- Put all the ingredients together in a food processor and blend, but not too finely
- Serve at the Passover Seder, and on toasted matzah for breakfast.
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I am a Toronto writer/artist -born in Kerala and fascinated with the history of Cochin…(I was there last month – like every year!).
I would like to get in touch with you – if you are Cochini-Jewish…
This looks incredible! I feel like I need to eat charoset year-round to try all the recipes out there that circulate this time of year. Your blog is juicy! Check out my grandma’s charoset recipe from the Deep South here: http://onbeingboth.wordpress.com/2010/03/24/passover-aimee-helens-southern-style-charoset-recipe/
Thanks for dropping by Susan! I love the sound of your grandma’s charoset recipe and am planning to make some tomorrow (planning a couple of
different kinds this year.. in small amounts).
PS. I also love your blog! Happy Pesach!