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Charoset - Passover

MarilynMarilyn Landau
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Charoset - Passover by Marilyn Landau
Charoset - Passover by Marilyn Landau


Sephardic Charoset
  • 8 ounces pitted chopped dates
  • 2 peeled and finely chopped apples
  • wine and honey to moisten
  • 8 ounces dark raisins
  • 1/4 cup chopped nuts
Traditional Charoset
  • 8 peeled and chopped apples
  • 2/3 cups chopped almonds or walnuts
  • 3 tablespoons sugar or honey
  • 1/2 teaspoon ground cinnamon
  • grated rind of 1 lemon
  • 4 tablespoons red wine or grape juice
Charoset #1
  • 1/2 cup pitted chopped dates
  • 2 cups apples peeled and sliced
  • 1/2 cup dried apricots
  • 1/2 cup chopped walnuts
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Sephardic Charoset

Grind all fruit together. Mix with wine and honey. Add nuts and refrigerate

Traditional Charoset

Mix all ingredients and chop well. Add red wine to taste. Refrigerate.

Charoset #1

Cook fruits with enough water until to cover until it is tender enough to mash. Cool and mix well. Add nuts and refrigerate.

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