A couple people have asked me off-blog for the recipe to the "Yummy" charoset recipe my sister likes. So here it is!
Cinnamon & Ginger Charoset
½ C. pitted Dates
1 ½ C. dried Apricots
2 Apples - I used Fuji
1 C. Pecans, chopped
1 1/2 tsp. Ground Cinnamon
1 1/2 tsp. Ground Ginger
¼ C. Orange Juice
I add a splash of sweet red wine too.
*Make that a BIG splash, like 1/2 C.
(Mogen David or Manichewitz, or a vintage commonly known as "Jewish Robitussin")
Micro-dice the dried fruits by hand. Use a very sharp knife and ignore the fact that the dates look like beheaded cockroaches. Grind (mini food processor) the pecans to a coarse meal. Peel, core and grate the apples. (full size processor or by hand ~ I was lazy this time).
Ok, NOW you're ready to combine all the ingredients, mixing well in a large bowl. Taste and adjust. Mortar-like? Perfect.
Cover, refrigerate overnight and serve.
It also occured to me that this shouldn't be named after the spices, but rather the large amount of apricots used. I propose: Apricot Ginger Charoset Enjoy!
1 week ago