Turkish Charoset
This version of Charoset breaks with tradition by including Middle Eastern fruits like dates, prunes, and apricots. It makes a great chutney for roast meats and stuffing for chicken.
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Servings: 6 cups
Equipment
- Food processor
Ingredients
- ½ lb Walnuts
- ¼ lb Dried apricots
- ¼ lb Dried pitted prunes
- ¼ lb Pitted dates
- 3 Apples, peeled, cored, and quartered
- 1 large Orange, unpeeled
- ½ cup Sweet red wine
- 1 tbsp Brandy
- ½ tsp Ground cinnamon
- ⅛ tsp Nutmeg
- 1 tbsp Lime juice
- 2 tbsp Matzoh meal (omit for gluten free)
Instructions
- In a food processor, chop fruit and walnuts very fine but not to a paste. Do in batches, if necessary. Scrape into a bowl and mix in wine, brandy, cinnamon, nutmeg, and lime juice. Add Matzoh meal, if using, to create a mortar-like consistency.
Nutrition
Calories: 489kcal | Carbohydrates: 63g | Protein: 8g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 842mg | Fiber: 10g | Sugar: 43g | Vitamin A: 985IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 2mg