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Charoset Sauce (P, KLP, TNT)
Source: "The Complete Passover Cookbook," by Rebitzen Frances R. Avrutik
Yield: 2-1/4 cups

3/4 cup chopped apples
1 teaspoon lemon juice
1 tablespoon potato starch
1/4 cup sugar
3/4 cup water
1/3 cup honey
1/2 cup chopped walnuts
1/2 cup Concord grape wine

Mix the chopped apple with the lemon juice and set aside.

Combine the potato starch with the sugar in a small saucepan. Gradually add the water, mixing until the potato starch is dissolved.

Stir in the honey and mix until smooth. Cook over medium heat, stirring constantly until the mixture thickens and is clear. Remove from the heat and let cool.

Add the apples and nuts to the cooled sauce. Chill. Before serving, stir in the wine.

Poster's Notes:
I use this sauce over sponge cake or ice cream for Pesach dessert.

Posted by Elena Eder

Nutritional Info Per Serving: N/A