Haroset, Ashkenazic - pareve

Posted by : Ruth Heiges

(about 2 1/2 cups)

This recipe is virtually identical in Ashkenazic communities from Alsace to
the Ukraine. Ashkenazic charoset tends to be a little chunkier in texture
than Sephardic versions. In Eastern Europe, many people could not afford to
make charoset at home, but obtained a little from the wealthier members of
the community or purchased it from wine merchants. Today, the ingredients
are inexpensive and easy to find in any grocery store. 

1 pound (about 3 large) apples, cored and chopped
1/2 to 1 cup (2 to 4 ounces) chopped almonds or walnuts
1 to 2 tablespoons honey
about 1 teaspoon ground cinnamon
about 1/4 cup sweet red wine

Chop together the apples, nuts, honey, and cinnamon. Stir in enough wine
to make a paste that holds together. Store in the refrigerator for up to 5
days. Serve at room temperature. 

From an article by Gil Marks in the archives of the Jewish
Communications Network, 

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