Description
Passover, a springtime Jewish holiday, has a tradition of eating specific foods. Each of the foods has specific religious significance and symbolism. Every year, during the seder, directly translated as "orderd meal", the story of how the jews escaped slavery in Egypt is told. In short its the same story as The Prince of Egypt. The chorset symbolizes the mortar the slaves used inbetween the bricks because of its texture, and the sweetness of freedom because it is sweet.
There are as many charoset recipes as there are Jews. The basic requirements are to have wine, nuts and apple. This recipe, with much more than that, is the recipe my mother used. During passover, I would eat this stuff on matzah like jam on toast.
Yeild: 6 cups
Ingredients
- 1cup almonds
- 1cup roasted, shelled pistachios
- 1cup walnuts
- 1cup black raisins
- 1cup golden raisins
- 1cup dates, pitted
- 2teaspoons cinnamon
- 2teaspoons ground cardamom
- 1teaspoon ground ginger
- ½teaspoon ground nutmeg
- 1large apple, peeled, quartered and cored
- 1large pear, peeled, quartered and cored
- 2bananas, peeled
- 2 to 3tablespoons cider vinegar
- ½ to 1cup pomegranate juice
- ½ to 1cup sweet kosher wine
Steps
- In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
- Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, ½ cup pomegranate juice, and ½ cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.