m. c. de marco: The New Kitchen Cookbook


This is a passover recipe based on Traditional Apple-Walnut Charoset, much altered by changes suggested in the comments. I later cut it down because it made a lot of leftovers.

Makes 1 1/3 or 4 cups.

Ingredients (small batch)

Ingredients (large batch)




Grind it up in a food processor instead of dicing.

Optionally, substitute 1 T. honey or 1 T. brown sugar caramelized a bit (e.g., with water in a microwave) for the raisins.

Substitute a sweet white wine for the sweet red.

Substitute hazelnuts or pecans for walnuts.

Add horseradish or cayenne to taste.

Add coconut.

Variants of other recipes: add pine nuts, chestnuts, almonds, ground almond, dates, figs, 2 pears, prunes, ground clove, ground ginger, nutmeg, and/or sugar. (A lot of these are in the Haroset from Italy recipe in Claudia Roden’s Book of Jewish Food.