The name charoset comes from the Hebrew word cheres, meaning clay. The cinnamon-spiked spread’s red-brown colour and paste-like texture symbolises the mortar the Jews used during their enslavement in Egypt.
- 80 g (½ cup) almonds, toasted, roughly chopped
- 50 g (½ cup) walnuts, toasted, roughly chopped
- 60 g (½ cup) almond meal
- 2 tsp ground cinnamon
- 2 tbsp caster sugar
- 4 red apples, peeled, grated
- 125 ml (½ cup) sacramental wine (see Note)
- Matzo crackers (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Infusing time 1 hour
Place the chopped nuts, almond meal, cinnamon, sugar, apples and wine in a large bowl and stir to combine (it should be thick but moist; add extra wine if necessary).
Cover and refrigerate for 1 hour for flavours to infuse. Serve with matzo crackers.
• Sacramental wine is a sweet kosher wine available from select bottle shops.
• Matzo crackers are kosher unleavened flatbread available from select supermarkets and specialist food shops.
Photography Brett Stevens
As seen in Feast magazine, May 2014, Issue 31. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.