Charoset, an apple chutney that’s a
traditional Passover dish. Photo courtesy
Passover, the holiday that commemorates the liberation of the Jews from bondage in ancient Egypt more than 3,300 years ago, begins this evening. One of the symbolic foods on the Passover seder plate is charoset (also spelled charoseth, charoses or haroseth), a name that comes from the Hebrew word for clay.
Why clay? It represents the mortar that Israelites used while enslaved as builders by the Egyptians.
A kind of apple chutney of sorts, charoset is eaten during the seder with matzoh and fresh-grated horseradish. It is delightful as an accompaniment to roasted meats at any time; we enjoy it year-round on matzoh or toast.
This recipe, which you can whip up in 15 minutes, is courtesy of Bee Raw Honey, a purveyor of artisan honeys. They recommend their orange blossom honey in this recipe; but you can use what you have on hand.
You can enjoy the charoset immediately, but ideally let it rest in the fridge for an hour or longer to allow the flavors to meld. The yield is approximately 4 cups.
1. HEAT oven to 350°F. Spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes. Toss occasionally and watch carefully; remove the walnuts when they are fragrant. Let cool, then roughly chop.
2. COMBINE the lemon juice, wine, honey, lemon zest, cinnamon and ¼ teaspoon salt.
3. MIX the apples and walnuts with the liquid mixture in a large bowl; toss to combine. Chill until ready to serve.
Comments are closed.