Charoset without wine
Charoset is a sweet mixture of apples and dried fruits and wine served at the Passover Seder. For our recipe, we combine two different types of apples and raisins, seasoned with our Apple Pie Spice, cooked until just tender, and then tossed with chopped walnuts, and dressed with fresh lemon juice, and a splash of fig balsamic vinegar for a non-alcoholic version. We also garnished our Charoset with fresh mint, but you can leave that out if you'd like.
- 2 Tbsp 2 Tbsp 2 Tbsp Ghee
- 3 3 3 Apple, Granny Smith, diced
- 3 3 3 Apple, Fuji, or pink lady, diced
- 1 tsp 1 tsp 1 tsp Primal Palate Apple Pie Spice
- 2/3 cup 2/3 cup 2/3 cup Raisins
- 3/4 cup 3/4 cup 3/4 cup Walnuts, Organic, chopped
- 2 tsp 2 tsp 2 tsp Lemon zest
- 2 Tbsp 2 Tbsp 2 Tbsp Lemon Juice
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Vinegar, Fig Balsamic
- 1 Tbsp 1 Tbsp 1 Tbsp Mint Leaves, minced, garnish
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Finely dice your apples, and set aside.
- In a medium sized pot, warm the ghee over medium heat. Add the diced apples to the pot, and cook over medium heat.
- Stir in the raisins to the pot of apples, and season with 1 teaspoon of Apple Pie Spice.
- Continue to stir while the apples cook, turning the heat down to medium-low if you feel the apples are cooking too quickly. You want the apples to be tender, but not mushy. This will take about 20 minutes.
- Once the apples are tender, remove from the heat, and stir in your chopped walnuts.
- Zest about a teaspoon of lemon peel over your apples, and then squeeze the juice of the lemon over the apples.
- Drizzle your balsamic vinegar over the apples, and stir to combine.
- Once you transfer your Charoset to your serving dish, garnish with a pinch of minced fresh mint if desired.
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