David's Recipe for Haroseth

An old Polish version of the ritual food spelled haroseth, charoseth, charoises, or however you like. I suspect that it contains only apples, and not the other fruits mentioned in the Shulchan Aruch, because those sub-tropical fruits were hard to obtain in Poland 100 years ago.

Ritual Condiment, Jewish

  • 8 medium apples
  • 1 cup red wine
  • 4 3" cinnamon sticks, freshly ground
  • 1 cup ground walnuts
  1. Using an old-fashioned grater or a mandoline cutter, finely julienne or grind one apple. Mix in a little of the wine. Do this for the rest of the apples, one at a time. Grinding and adding in this order will keep the apples from discoloring while you are working.
  2. Add any remaining wine.
  3. Add the cinnamon.
  4. Add the walnuts.
  5. Mix all of the ingredients thoroughly.
  6. Allow the haroseth to stand, refrigerated, for at least an hour or two, preferably overnight. This allows the flavors to blend and allows any off-flavors from the wine to dissipate, even if the haroseth is covered while it's standing.




 
  
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