This is a delicious charoset recipe passed down from an Israeli family’s Syrian matriarch, Rosa, through generations. Though it is made with few ingredients, it has bold flavors. And, the use of lots of date paste creates a thick texture that is perfect to top the charoset onto more than just matzah (something I love to do :)). And, below the recipe are links to lots of my previous Passover posts. Chag Sameach!
Rosa’s Syrian Charoset
3 Granny Smith apples peeled and minced
1 cup walnuts chopped
1 package date paste
1 cup port
1/2 tsp cinnamon
1/2 tsp ground cloves
1. Mince the apples.
2. Add all of the ingredients together in a pot and mix well. Start off on a low heat and stir constantly to prevent burning. Bring to a simmer (to burn off the alcohol) and then turn off.
3. Place in a bowl and let cool in the fridge.
Other Pesach posts:
Very berry charoset
Chocolate olive oil cake
Kitchari (if you eat kitniyot)
Roasted fruits and quinoa
Ending slavery in our food systems
Liberate yourself from industrial food
made the Alabama Charoset.
Got bourbon in it.
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