CHAROSET

HAPPY PASSOVER! Who knew passover could be so yummy?!

Consider this a play on the classic Eastern European Ashkenazi charoset. To note, instead of Manischewitz, I use mix of pinot noir and port—EPIC!

Print

With ImageWithout Image

CHAROSET

Yield: 4 Cups

Author: Michelle Williams

Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

Ingredients

• Pink Lady Apples (3, peeled, cored, finely diced)
• Walnuts (1 1/2 cups, finely chopped)
• Unsalted Butter (2 tbsp)
• Light Brown Sugar (2 tbsp, packed)
• Ground Cinnamon (1 tsp)
• Nutmeg (1/2 tsp)
• Pinot Noir (1/2 cup. I used Angeline)
• Port (1 tbsp. I used Taylor Fladgate 20)
• Salt (to taste)

KITCHEN ITEMS

• 12 Inch Frying Pan
• Rubber Spatula
• Large Mixing Bowl

Instructions

TO MAKE YOUR CHAROSET

1. Put your chopped apples in your mixing bowl.
2. Melt your butter in your frying pan over medium-high heat.
3. Add your finely chopped walnuts and move them around with your spatula until toasted—about 3 minutes.
4. Pour walnuts over your apples in your mixing bowl.
5. Add in your brown sugar, cinnamon, nutmeg, salt, pinot noir, and port. Use your spatula to mix it all together.
6. Let sit until you are ready to eat it.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen