I try very hard not to overstate how amazing something tastes, but this is one of those places where I would be very surprised if you don’t agree that this is the best Charoset you’ve ever had. It is that good. The slight differences in this recipe from others I have tried, make a big difference in the taste. This is also one of the easiest Charoset recipes because I let the food processor do the work. Yay;-)
Did you say Banana?
Yes. There is a banana in this recipe. Don’t even think of skipping it! It adds natural sweetness without making it taste like bananas. In fact, you might not even know it was in there, if no one told you. But it is there and makes a difference;-)
This is Nutty
Feel free to use whatever mix of nuts make you happy. I usually use ⅓ cup of each- unsalted, unroasted pecans, walnuts and almonds. Recently I was out of almonds, but I had salted shelled pistachios. I figured, why not? It was phenomenal. I would be cautious of how many salted nuts you include because it could become too salty. Let me know what you try and how it turns out in the comments section below. I’m betting you will come up with something fantastic:-)
All about the Apples
The majority of the texture and flavor comes from your apples. That is just fact. So make sure you are using apples that you really love the taste of. I have been a huge fan of Honeycrisp apples for years, so I have always included them or used them exclusively. However, recently the Honeycrisps haven’t been as sweet and flavorful as they used to be. Pink Lady apples have been very crisp and sweet, so I have used them in my last batch of Best Charoset EVER and it was awesome. My son and I sat with a huge bowl of it (the entire recipe) while watching TV and almost finished it in one sitting! I have also used Gala and Fuji apples, but when I have used them without mixing with Honeycrisp it doesn’t quite have enough natural apple flavor and sweetness. So the short of the story is- make sure the apples you use are tasting great before you make the Charoset. Oh- I don’t peel the skins off of my apples, but feel feel to do that if you feel the need and don’t mind the extra work. I just core, slice and throw them into the food processor with everything else.
Passover Favorites
Check out the Passover tab in the holidays section of the recipe menu above for all of my recipes. Some of my gluten free favorites are Mom’s Best Matzo Ball Soup, Drunken Braised Brisket, Fastest Easiest and Best Noodle Kugel, Veggie Kugel, Spiced Chocolate Cheesecake, Apple Crisp and Matzoh Crack. One note- we do not keep a strict Kosher home for Passover, so adjustments may need to be made with some ingredients for your needs.
Ingredients
- 4 medium apples - I use honeycrisp and pink lady
- 1 large banana, very ripe - peel removed
- ½ cup raisins
- 1 cup nuts-walnut, pecan, almond, pistachio
- 4 tablespoon sweet red wine or grape juice - I use Manischewitz Blackberry
- ½ teaspoon cinnamon
- ½ teaspoon sugar (optional)
- pinch of salt (optional)
Instructions
- Rinse, core and cut your apples into large slices. You can leave the skins on. Place all ingredients in your food processor. Pulse several times until all ingredients are chopped uniformly.
- Place all ingredients in your food processor. Pulse several times until all ingredients are chopped uniformly. Be careful not to turn it into a puree though!
- Pour mixture into a serving dish. Refrigerate covered until ready to eat.
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