This Charoset is more than just a seder symbol.
One of my absolute favorite recipes during passover happens to be Charoset. Charoset is typically a mixture of apples, cinnamon, walnuts and a ton of manischewitz wine, but most of the time it’s mushy, sticky and overly sweet in my opinion.
This sweet paste is symbolic during passover because it is meant to remind people of the mortar used by the Israelites when they were slaves in Egypt. My modern spin on charoset is a lightened up version. I use crisp gala or fuji apples, almonds in place of walnuts, white wine in place of sweet red wine. This modern take on a seder symbol is perfect alongside your favorite passover dishes or can even be enjoyed throughout the year as a fruity addition to a charcuterie or cheese board.
Not Your Bubbe’s Charoset
Recipe developed by Skylar Edberg in collaboration with The Eclectic Kitchen.
Prep time: 10 minutes
Yield: 4 servings
1 cup slivered almonds
1 cup dried apricots, finely diced
½ cup fresh squeezed orange juice
1 teaspoon finely grated orange zest
Zest and juice from one lemon
¼ cup pinot grigio or dry white wine, or white grape juice for kids
¼ cup honey
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
3 crisp apples, such as gala,cored and finely chopped
In a large bowl combine the slivered almonds. Apricots. Orange juice, orange zest, lemon zest, lemon juice, wine, honey, cinnamon, salt and apples. Allow mixture to sit for several hours or overnight for full flavor to develop. Serve with your passover seder or with crackers and cheese at your next gathering.