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Charoset (Traditional)

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Posted on 2008-04-07

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Charoset (Traditional) 20130 views
2.71 avg rating
48 votes

Servings: Makes 20 1/2-teaspoon servings


3 ounces (75g/3/4-cup) walnuts
1/4 large cooking apple
Kosher wine to moisten
2 level teaspoons cinnamon
2 level teaspoons sugar


Mince the walnuts and the apple. (You can use the food processor for this.) Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.

Author Comments

Keeps 3 days under refrigeration.


We always make traditional charoset in mass quatities because everyone loves it so much but I fine that Granny Smith apples have more character and a less mushy texture even when chopped up. Also, we lightly toast the walnuts or saute them in a little oil which eliminates any bitterness. Best is we've come up with a great, quick and tasty desert made with leftover charoset! So check the blog for the treatment: www.expendableedibles.com/blog .
Marlene Samuels on 2011-04-05

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