Charoset

Name: Charoset
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 large tart-sweet apples (Granny Smith, Honey Crisp, Fuji, or Gala work well), peeled, cored, and chopped into ¼-inch pieces; 1 cup walnuts, chopped; 1 cup slivered almonds, chopped; 1/4 cup sweet red wine (such as Manischewitz) or grape juice; 1/4 cup orange juice, from 1 orange (or store-bought); 2 tablespoons honey; 1 tablespoon sugar; 1/4 teaspoon salt; 1/4 teaspoon cinnamon

Celebrate tradition with this Ashkenazi-style charoset recipe—it’s simple to prepare and even better the next day.

📊 Sedang 🍽 10 porsi 👁 34

Bahan-bahan

10 porsi

3 large tart-sweet apples (Granny Smith, Honey Crisp, Fuji, or Gala work well), peeled, cored, and chopped into ¼-inch pieces
1 cup walnuts, chopped
1 cup slivered almonds, chopped
1/4 cup sweet red wine (such as Manischewitz) or grape juice
1/4 cup orange juice, from 1 orange (or store-bought)
2 tablespoons honey
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon

Langkah-langkah

In a medium bowl, combine the apples, walnuts, almonds, wine, orange juice, honey, sugar, salt, and cinnamon. Taste and adjust seasoning, if needed. Let the charoset sit for at least 30 minutes to allow the flavors to meld, or refrigerate it for a few hours if making ahead.
Serve chilled or at room temperature, either on its own or as part of the Seder plate.