It is time to start thinking about Passover! April 22nd. I will be posting several of my Passover specialties in the next two weeks!
Twenty-six years ago when Barry and I were newlyweds I had no experience with making the seder plate and its special Charoset. Barry explained what it looked and tasted like and what Marcia used to make it. So, I experimented until I came up with something that while doesn't look so appealing, is quite tasty. So, here it is.......
Copyright 2024 Elizabeth Shulam
Southern Charoset
Prep time: 15 minutes
Servings: 6-8
Ingredients:
2 or 3 medium apples, shredded
3 bananas, mashed
finely chopped nuts, I use pecans or walnuts
1/4 cup red wine or port
cinnamon
sugar to taste
Directions
Shred the apples with a grater. (Stop grating at the core). add to a medium sized bowl.
Mash the bananas and add to the bowl.
Add your finely chopped nuts.
Mix all this up in the bowl.
Add your wine/port slowly to the consistency your prefer.
Add the cinnamon and mix more.
This is the most unappealing looking dish, dont be alarmed!!
Refrigerate until ready to eat.
Notes:
Charoset is adaptable based on what is available in your part of the world. Don't be afraid to substitute.
Some like it dry, some like it wet. I don't judge.
