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
- 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.
- Add any remaining wine.
- Add the cinnamon.
- Add the walnuts.
- Mix all of the ingredients thoroughly.
- 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.