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Everyday Charoset
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Description
As the only practising Jew in my house, I try and make the holidays a fun experience for Mr. Man and the kids. We jokingly refer to the seder plate as the Jewish hor d’ouvres plate. After trying many variations, a cooked, jammy-type Charoset is the winner. Great with cheese, matzah, fresh horseradish, etc. Happy Passover!
Ingredients
- 1-½ cup Dry Red Wine
- 1 stick Cinnamon
- 1 pinch Ground Cloves
- 1 pinch Allspice
- 1 teaspoon Kosher Salt
- 1 Tablespoon Chopped Candied Ginger (or Fresh)
- 1 cup Brown Sugar
- ½ cups Golden Raisins
- ½ cups Chopped Dried Apricot
- ½ cups Dried Cranberries
- 1 whole Apple, Peeled And Chopped
- 1 cup Chopped Nuts (Walnuts, Hazelnuts)
- ¼ cups Brandy Or Rum (optional)
Preparation
Bring wine, spices, candied ginger, sugar and dried fruits to a simmer. Cook 5 minutes at medium heat. Remove from heat and let rest until fruit is plumped. Add apple, nuts and brandy if desired. This should be loose and kind of jammy. Makes a great Hillel sandwich or serve with cheese and of course on your seder plate!
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