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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ashkenazi Apple and Walnut Charoset Recipe

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This recipe for Ashkenazi Apple and Walnut Charoset is from Fred's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Fuji apples, peeled, cored, and cut into large pieces
1 1/4 cups walnuts, or almonds, chopped
5 tablespoons sugar
1 cup dry red wine
2 teaspoons ground cinnamon
Directions:
Directions:
Fit a food processor with an "S" blade . Feed the apples through the feed tube, pulsing several times to chop or grate the apples as desired. IN SMALL BATCHES. Transfer the apples to a large bowl. Add the chopped nuts, sugar, wine, and cinnamon.mix well. refrigerate before serving.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
What's interesting about this recipe is that it uses dry red wine and sugar, rather than the sweet wines often employed in similar charoset recipes. (If you do opt for a sweet concord grape wine such as Manischewitz, skip the sugar or at least reduce the quantity.) You can use any multipurpose apple (or a mix of varieties) to make charoset. Crunchy sweet-tart apples—such as Gala, Mutsu, or Pink Lady—are especially good.

Recipe Variations
For more texture and flavor, you may add some dried fruit to the apples. Add about 1/2 cup of raisins, dried cherries, or chopped dates to the shredded apples.
Toast the walnuts or almonds for a more complex flavor.
Dice the apples by hand if you prefer a chunkier texture.

 

 

 

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