Sephardic Passover Charoset
Our family seder charoset is always made with apples, walnuts, sweet red wine (usually Manischewitz), cinnamon and either granulated sugar or honey. This year I’m changing up the ingredients and doing something different. Feels like a shonda! But I’m’ VERY happy with the result. Sephardic Passover Charoset is a lighter, nuttier, more-refreshing and uplifting version of the traditional charoset I’ve always had at my seders. Try it out and let me know if you like it!
Ingredients
Organize the ingredients apple, hazelnuts, pine nuts, almonds, lemon, granulated sugar and cinnamon.
Toasting the Nuts
Place nuts on foil or parchment paper. Bake at 350 degrees for 3 minutes, until nuts are toasted and browned. Set a timer. Hand chop some, if not all, of the hazelnuts.
Shredding the Apple
Peel and core apple. Then grate on the large holes of a grater. You can also hand-chop some apple for varied consistency. (IMPORTANT: Make sure nuts are toasted and lemon is zested and juiced before you peel and shred the apple to prevent it from turning brown.)
Combining the Charoset Ingredients
Note: If making the haroset ahead of time, wait to add the nuts until closer to serving time to keep them as crunchy as possible. Otherwise, transfer nuts and apple to a medium-sized bowl. Add the lemon zest, juice, sugar or honey, and cinnamon to the nuts and apple and mix until all ingredients are combined. Cover tightly and refrigerate. Remove the haroset from the refrigerator 1 hour or so prior to using.
Sephardic Passover Charoset
Place haroset in a bowl (or two bowls). Serve with gluten free matzo. Chag Sameach!
Sephardic Passover Charoset
Ingredients
- 1 large apple peeled, cored, and shredded on large holes of a grater (I like using an apple that’s more on the tart side such as Granny Smith)
- 1/4 cup hazelnuts
- 1/4 cup sliced almonds
- 1 tablespoon pine nuts
- 1/2 lemon zested and juiced
- 1 tablespoon granulated sugar or honey more to taste
- 1/2 teaspoon ground cinnamon more to taste
Instructions
- Place nuts on foil or parchment paper and bake at 350 degrees for 3 minutes, until nuts are toasted and browned. Set a timer. Hand chop some, if not all, of the hazelnuts.
- Peel and core apple. Then grate on the large holes of a grater. You can also hand-chop some apple for varied consistency. (Make sure nuts are toasted and lemon is zested and juiced before you peel and shred the apple to prevent it from turning brown.)
- Note: If making the haroset ahead of time, wait to add the nuts until closer to serving time to keeps them as crunchy as possible. Otherwise, transfer nuts and apple to a medium-sized bowl. Add the lemon zest, juice, sugar or honey, and cinnamon to the nuts and apple and mix until all ingredients are combined.
- Cover tightly and refrigerate. Remove the charoset from the refrigerator 1 hour or so prior to using. Serve with gluten free matzo. Chag Sameach!
Recipe from family-friends-food.com and modified by me.
If you like this GFchow recipe, you may also like these other recipes. Honeycrisp Apple Salad, Winter Crunch Kale and Apple Salad, and Arugula with Apples, Goat Cheese Crumbles and Homemade Granola.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
