Apple and Honey Charoset
Yields (8) Servings
This is a healthy and delicious appetizer that is perfect for the fall holidays when the fruit tree harvests become available.
It is a “New Year’s” variation on the traditional Charoset, predominantly using apples instead of other fruits. The apple and honey flavoring are a perfect theme when served as a side dish for a Rosh Hashanah celebration.
This Charoset variation may be served chilled “as is”, or kept at room temperature and spread on a slice of your favorite Challah and other breads or crackers.
- 4 cups fresh Apple slices (Red Delicious) – diced and finely chopped.
- 3 cups Sweet Onion (Vidalia) – finely chopped.
- 1 cup Apple Sauce (plain).
- 1 cup Walnuts – finely chopped.
- 1/2 cup Pine Nuts (and may mix or substitute Pistachios) – finely chopped.
- 1 cup “kosher” Wine (Manischewitz / Mogan David) – Grape preferably but other flavor (i.e. Blackberry) is fine for more variety.
- 6 tablespoons virgin Olive Oil.
- 1/2 cup Honey (may substitute Date Syrup or Fruit-flavored Sorghum Molasses).
- 2 tablespoons ground Cinnamon.
- 1 teaspoon ground Allspice.
- 1 teaspoon ground Nutmeg.
- 1/2 teaspoon ground Cloves.
- 1/2 teaspoon ground Ginger.
- In a small saucepan, combine the Apples and the Wine. Cook over high heat and bring to a boil. Reduce the heat and simmer, uncovered, until the Apples are softened and the Wine has been almost completely reduced (approximately 15 minutes).
- In a separate skillet, heat the Olive Oil on high and add the finely chopped Onions to cook. Stir often until they are lightly caramelized (about 15-20 minutes). Then. remove from the heat and allow to cool at room temperature.
- In a large bowl, combine the cooked Apples and Onions with the Honey, mixing thoroughly. Then add the Apple Sauce, chopped Nuts and Spices, stirring all the ingredients together completely.
- READY TO SERVE.
- May be chilled and served as a complete traditional side dish.
- May also be kept at room temperature and used as a spread for breads and crackers.
*Compiled from various recipes and this “New Year’s” variation created by the author.