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Charoset, Cranberry (P, KLP, TNT)
Source: "Cooking Jewish: 532 Great Recipes From the Rabinowitz Family," by Judy Bart Kancigor
Yield: 2-3/4 cups

1 small sweet or tart apple, peeled, cored and finely chopped
1 small pear, peeled, cored and finely chopped
1/2 cup sweetened dried cranberries
1/4 cup pitted dates, chopped
1/4 cup golden raisins
1/2 cup sweet red wine
2 tbsp. honey
1 tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 cup pine nuts, toasted and ground
1/4 cup slivered almonds, toasted and ground

Combine the ingredients down to the nuts in a medium-size saucepan. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the fruits are very soft and the liquid is reduced, about 1 hour.

Cool mixture to room temperature. The mixture can be prepared a day or two ahead to this point and refrigerated.

To serve, bring the mixture to room temperature and add pine nuts and almonds.

Poster's Notes:
This is the topping for Goat Cheese and Pine Nut Mini Cheesecakes (click here for recipe). It makes quite a bit, but any leftover you can use as the charoset for your Seder.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A