Passover starts at sundown, so the Chef Brian Becker from Chompie's is sharing a traditional holiday recipe.
· 3 medium Gala or Fuji apples, peeled, cored, and finely diced
· 1½ cups walnut halves, lightly toasted, cooled, and coarsely chopped
· ½ cup sweet red wine such as Manischewitz Extra Heavy Malaga
· 1½ teaspoons ground cinnamon
· 1 tablespoon packed brown sugar
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
Charoset, haroset, or charoses 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 the Israelites used when they were enslaved in Ancient Egypt. The word "charoset" comes from the Hebrew word for clay.
Charoset is one of the symbolic foods on the Passover Seder Plate. After reciting the blessings, and eating a matzah "sandwich" combining charoset and maror, the remainder is often eaten plain, spread on matzah.
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