One of the many delicious parts of Passover is the charoset. Somewhere in between a side dish and a condiment, I’ve loved this stuff since I was a kid, and look forward to it every year. The combination of apples and walnuts is great on everything from meat to granola, to a piece of toast or matzah. As I sit and write this, I’m contemplating why I only make it during Passover.
Well, here’s to maybe making charoset more often!
Charoset Ingredients:
- 1 fuji apple, cored and cut into 8 pieces (skin on)
- ½ cup of walnuts
- 2 tbs Manischewitz wine
- 1 tbs honey
I did this in the food processor, so it was super simple. Just throw all of the ingredients in and pulse until you get the consistency you want. I like mine in small chunks as pictured, but you can go for a more rustic version with bigger pieces of apple and walnut as well.
If you don’t have a food processor or want to make the charoset by hand, leave the apple whole and grate it on a box grater. From there, just chop up the walnuts and mix everything together. Store this in a jar or Tupperware in the fridge for up to a week.
Happy cooking!