I would think that every Jewish household that does a Seder has their own take on Charoset. The base that most will agree on is a mixture of apples and nuts but it can be so much more than that. Growing up our mixture was apple, nuts, and grape juice. There’s something about this sweet nutty mixture with the tang of the green onion that is actually quite enjoyable. So when I happened to come across a recipe in The New Persian Kitchen I was excited.
I made her Passover Charoset. The ingredients were interesting but in the end the mixture was too thick for my tastes. It was very nutty. Being used to a fruitier mixture I started playing with the proportions. Through my experimentation I have now developed my own quick and easy charoset this is packed full of flavor.
- 1 Honeycrisp Apple, quartered and cored
- 1 Pink Lady Apple, quartered and cored
- 20 grams Pistachio
- 40 grams Walnuts
- 40 grams Almonds
- 10-12 Pitted Dates
- 45 grams Pomegranate Molasses
- 64 grams Honey
- ¼ teaspoon Salt
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cardamom
Put all the ingredients into a food processor. It’s best if you go in order to try to minimize the honey or molasses getting to goopy on the bottom and not blending in.
Pulse the food processor about 20 times. Stop after each 5-10 pulses and scrape down. This is really about getting the texture you like. If it’s too wet add more nuts. If it’s too dry add more apple. For this recipe you can use any apples you like and any nut assortment you like. Depending on the apples you choose, how ripe they are and your nut ratio the color may come out lighter or darker. Feel free to make it your own!
The thing I love about this charoset is that you can make it well in advance and put it in the fridge in an airtight container.
I now have a charoset that I can call my own and every year it’s slightly different. I love the complexity of flavor as well as the texture it has. This is so good I would probably use it any time I had the need for something like apple sauce. Now that I think about it, it would probably be amazing swirled into some oatmeal!