You say haroset, I say charosis. Haroset, charosis, haroset, charosis let’s just sit and eat. No matter how you spell it, charosis is a Passover staple on every Seder plate around the world. It’s tart, it’s sweet, it’s delicious. I love the thought of Jews everywhere sitting down to Seder tonight and tomorrow. Back to the charosis: this is my mom’s recipe that she has been making every year for Passover. I think this is one of the first years she has not hosted Passover at her house. I live in D.C., one of my brother’s live in Pittsburgh and another lives in Chapel Hill, but is knee deep in law school finals. However, despite being apart, the tradition lives on with this charosis.
Also, a little extra Passover bonus:
1 cup peanuts –salted
1 ½ cup peanuts – honey roasted
1 ½ cup pecans
10 oz. Sunmaid fruit bits (variety of diced dried fruit)
3 granny smith apples, peeled & diced
1 Pear, peeled & diced
¾ T. cinnamon
1 small bottle Blackberry Manoschevitz wine
Note: prepare the night before serving!
1. Place all nuts in ziplock bag & hammer till just the right size. (translation: crumbly and chunky, but not too fine). Keep turning bag over & hammer! (translation: i have used a stone pestle, an actual hammer or a rolling pin.)
2. Place all ingredients in large bowl, pour wine till everything is covered, stir, cover w/ foil, place in fridge,
stir occasionally through the evening & next day.
3. Taste/ask “does it need a bit more cinnamon? How is the ratio of nuts to dried fruit to fresh fruit?