Charoset

This salad is pronounce with a "raspy Hebrew h" sound.  It is a traditional salad served at Pasach (Passover).  It is tradition, that the name derived from the root word meaning - which is said to be "clay: to remind us of the clay used in the bricks made  during slavery in Egypt.  You will see many regional variations of this.  Mine recipe also has variation, so make it your own!  Some like it pulverized to a pasty consistency. I prefer it in small chunks, like a find chutney, so you can still sense the different flavors independently that make the salad/ dip.  Either way - it is delicious and is most often served with Matzah.  A food processor can make short work for the chopping/dicing.

Choose a variation from each category of the following -
FRESH FRUIT (chopped):
apples
pears
grapes
pomegranate
NUTS (chopped):
cashews
almonds
walnuts
pecans
pistachio
DRIED FRUIT (chopped):
figs
dates
apricots
raisins
currents
peaches
cherries
SEASONINGS:
1 1/2  part ground cinnamon
1/2 part ground nutmeg
1/2 part ground cloves
1/2 part ground cardamom
DRIZZLE (one or a combination of the following):
apple juice, white grape juice, white wine or  light red wine

1. Hand chop or put like textured items in a food processor to dice.  Toss together in a bowl.

2. This is a "taste as you go" type of recipe.  Let your senses guide you!

3. In a small separate bowl mix together the spices.  If you have a small batch - try using  1/4 tsp as a "part". You may not use it all, just sprinkle in salad to taste.   If you don't use it all the spice blend, as a little raw or brown sugar to he mix and sprinkle it on some buttered (or nut buttered) Matzah later in the week!  If you taste the charoset and needs a little more, make another little batch of it and sprinkle more on the salad.

4. Drizzle a little bit of juice or wine on the salad and mix it in.  I like to use wine and juice together.  A little goes a long way.

Recipe Type: Appetizer, Biblical Feasts, Dips, Salad