One of my favorite parts of Passover, and usually the most sugar-laden, is the Charoset, a spicy, nutty mixture of fresh or dried fruits, nuts, spices and honey. Over the years, I have developed Charoset recipes that use fewer sweeteners yet still deliver the sweetness of this essential dish.If you don’t celebrate Passover, these are also fantastic dessert options for any occasion. Use them as toppings for yogurt or breakfast waffles.
3poundsapples, grated or diced (about 9 medium to large apples)
1cupwalnuts, chopped
½cupraisins
2tbsphoney
1tspcinnamon
¾cupRiesling or late harvest Muscat Wine
1small lemon, juiced (about 1-2 tablespoons)
Instructions
Add all ingredients, except lemon, to a pot. Bring to a boil. Reduce heat to low and simmer about 10 minutes, stirring regularly until apples begin to lightly soften and alcohol evaporates from the wine.
Next, remove from heat, place in a large bowl, and toss with lemon juice.
Then set aside for an hour to allow flavors to develop. Finally, serve and enjoy!
Notes
Tips
The Apple Charoset can be served as is or used as a Chutney, a topping for Greek Yogurt, a base for Phase 3 Homemade Granola (Always Hungry? Book Pg 229) or as the fruit for either of the crisp toppings (Always Hungry? pp. 285- 287).
Choosing a combination of sweet apples, such as fuji, and tart apples, such as Granny Smith, will create the best flavor in the final dish. Apples like Granny Smith grate well and also hold together well when cooked. As a result, the final dish will look a bit more fresh and pleasing. In contrast, avoid apples like MacIntosh that dissolve when cooked.