In The Kitchen on The Weekend: Passover Recipe - WCAX.COM Local Vermont News, Weather and Sports-

In The Kitchen on The Weekend: Passover Recipe

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Spicy Sephardic Charoses:

Charoses (from the Hebrew word cheres, or "clay") is a sweet, dark-colored paste made of fruits and nuts eaten at the Passover Seder.  Its color and texture are meant to recall mortar (or mud used to make adobe bricks) which Israelites used when they were enslaved in Ancient Egypt.  Typically, Ashkenazy (European) Jews make charoses from apples, walnuts, wine and cinnamon.  The recipe below draws upon the Persian tradition of using a broader range of spices and fruits, in addition to a little bit of "heat" from cayenne pepper.


1 8 oz. package of mixed dry fruit, (apples, peaches and/or apricots)

1 orange

2 apples

1 8 oz. package of whole dates

1/2 cup of raisins (golden preferred)

1/2 cup of nuts (walnuts or pecans)

1/4 cup of cider or wine vinegar

1 teaspoon ground cadromom or allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (more if desire additional "heat")

grape juice or wine to taste

pinch of a sugar if needed

Coarsely chop up dried fruit before putting in food processor (otherwise it gets all gummy). Add peeled chopped apples, and an orange and pulse until integrated (small pieces)...Add spices and wine vinegar and pulse.  Then add nuts; finally add chopped dates and raisins...add spices and nuts and pulse.  Add golden raisins.  Stir etc.  Finally, add wine or grape juice to taste.

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