a clean cutting board and a bowl are all you need!
In my "recipes," I rarely measure. That said, I know that many like to have an idea of proportions, so I am attempting to quantify things here:
3 large apples* or 4 small, cored and unpeeled--firm best, but I mix it up
1 cup cashews (or any nuts, in any combination, except for peanuts)
appx 1/3 cup of grape juice, sweet wine or a mix of both to keep 'em guessing (this is a good way to use up the Manishewitz...)
1-3 tsps ground cinnamon, to taste
appx 1-3 tbs honey or other gooey sweetener, to taste
*use organic apples--apples are on the "dirty dozen" list!
Finely chop the apples and nuts (if using a food processor, be careful NOT to overmix!). Next, pour, sprinkle and mix the rest in. Mixture should be moist, but not drippy. You cannot fail here!
Savor and ENJOY, either over matzo or sliced apples or cukes!
Charoset is even more flavorful when it sits in the fridge overnight and may be made up to three days in advance. My advice? Throw it all together and leave it there--you will be mixing it up in a day or so and can make the necessary adjustments then, after the flavors have a chance to meld. As with all my "recipes," feel free to play around--you can add golden raisins, dried fruit, any other nuts (not peanuts)...You can't go wrong!
Troubleshooting (you will end up with more, but--the more, the merrier!):
Too liquidy? Add apples or some ground up nuts--then taste to see if you need to sprinkle more cinnamon. Mixture should be pasty, not soupy.
Too much cinnamon? More apples will be your answer here, plus a splash of juice
Too mushy? Add more nuts, leaving some a bit chunky.
- See more at: http://www.theliveandbewellcoach.com/go-nuts-janis-charoset-apple-nut-treat-thats-not-just-passover#sthash.AGNCH6SC.dpuf