Charoset, a mixture of fruit, nuts, and sweet Passover wine, is an integral part of the Passover seder, but recipes vary depending on country of origin and the ingredients available in that region at this time of year. Learn about these regional differences in offerings from Sandy Sonnenfelt, the prepared foods and pasta program director at Market Hall Foods. One is a traditional Eastern European (Ashkenazi) charoset and the other a Persian (Sephardi) variety.
Both Market Hall Foods stores offer a range of Passover and Easter specialties including full meals as well as heat-and-serve hors d’oeuvres, starters, entrees, and desserts. Also available at Market Hall, Everything But the Plate includes all the items needed for your seder plate: charoset, horseradish, roasted lamb bone, long-cooked egg, parsley, a box of matzoh, and extra charoset and horseradish.
4 apples (Sandy uses three Fujis or Pink Ladies and one Granny Smith)
1¼ cups toasted walnuts, coarsely chopped
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
Honey to taste
6–8 tablespoons sweet Passover wine
Peel and grate or finely chop the apples. Add other ingredients and mix.
1 pear, cored and finely chopped
1 apple (Pink Lady), cored and finely chopped
1 cup finely chopped toasted walnuts
1 cup finely chopped toasted almonds
1 cup finely chopped toasted hazelnuts
1 cup finely chopped pistachios
½ cup chopped dates
½ cup chopped golden raisins
1 teaspoon grated fresh ginger
½ teaspoon cinnamon
8–10 tablespoons sweet Passover wine or to taste
Lemon juice to taste
Combine all ingredients together.
Photo courtesy of Market Hall Foods.