Photo Credit and Recipe
There is a family I’ve babysat for 7 or 8 years now. The mother is a super mom of a mother and has always had a good meal waiting for me when I come over. Yesterday, she excitedly told me she found haroset at Wholefoods as a side nibble. She tells me Jewish people eat this at Passover and Hanukkah. I read the ingredients and it sounded so lovely. Pecans, almonds, walnuts, orange juice, red wine, prunes, apples, cinnamon, all uncooked. It tasted like winter. The cinnamon and red wine and orange makes a delicious and syrupy seasoning for the nuts and fruit. Funnily, I read that red wine was an ingredient before I doled out little portions for the boys. I scooped it back off their plate and onto mine. Oops!
Today I did some googling and found more info.
As quoted from Wikipedia,
Charoset, haroset, or charoses (Hebrew: חֲרֽוֹסֶת [ḥărōset]) is a sweet, dark-colored, chunky paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres — חרס — “clay.”
The charoset serves an ancillary function with maror on the Passover Seder Plate. Before eating the maror — in the present day generally horseradish or romaine lettuce — participants dip the maror into the charoset and then shake off the charoset before eating the maror. This action symbolises how hard the Israelites worked in Egypt, combining a food that brings tears to the eyes (the maror) with one that resembles the mortar used to build Egyptian cities and storehouses (the charoset).
Recipes I’ve found online: (all links open in new window)
- From Fork Fingers Chopsticks: Apple: Charoset
- From Lisa Dang: CHAROSET for Passover…apples & almonds
- From Jewish Hostess: The Best Sephardic Charoset Recipe Ever
- From 5 Second Rule – Recipe for Ashkenazi Passover Charoset
I may have make a batch of haroset soon! Happy Friday everybody!