Thursday, April 30, 2009


This is the recipe that my mom has always used for our seder charoset.

I purchased spoon-size Shredded Wheat and used an equivalent amount, because I figured I would be more likely to eat the cereal later in this form. I didn't have the heart to buy the rose water or orange water, either, as my Passover bill was already very hefty, so I went without. I didn't add ginger or cardamom; although these are two of my favorite spices, I wanted to keep this new culinary experience as accessible as possible. It still produced a very flavorful, complex charoset. I actually have to eat charoset very slowly because it is so sweet and full of flavor.

Charoset represents the mortar the Hebrew slaves used to make the bricks for Pharaoh. Angry at the thought of his slaves pursuing liberty, Pharaoh increased their levy of bricks. Although it represents an exquisitely painful trial and bondage, charoset is also very sweet. This sweetness reminds us that sweet lessons can be learned from even bitter experiences.


1 1/4 c diced apple
1/2 c honey
1/4 t salt
1/2 t cinnamon
1/2 c sliced almonds
1 Shredded Wheat biscuit
1 1/2 t orange water
1 1/2 t rose water
optional: cardamom, ginger

Combine all ingredients in a small saucepan. Bring to a boil and boil for 4 minutes. Cool.

1 comment:

Jolene said...

Anyway you add ginger is good, but my favorite form is minced crystallized ginger. I like the bite rather than the diffused flavor.