Charoset with Cardamom, Almonds, Candied Ginger and Currants is not your Bubbe’s charoset, that’s for sure. Make sure to save a scoop for Elijah!
Why don’t we eat charoset all year long? It’s sweet and crunchy and sometimes boozy and tasty over yogurt or even in a smoothie! I purposely make leftovers and use that sucker the rest of the Passover week like a boss. (A boss of charoset, I suppose).
Passover is real real soon, and maybe you’re doing all the cooking like me
(control freak) or maybe you’re just supposed to show up with a dish in hand (or wine. You always need more wine. Hint hint). Either way, this charoset is a little different thanks to earthy cardamom, sweet currants and crunchy almonds and spicy ginger. And it’s quick and easy and you’ll thank me later!
This is my third and final recipe using Welch’s Manischewitz 100% Grape Juice! (Noooooooo!!!!) There, there. It’s okay.
Welch’s and Manischewitz teamed up to create a kosher for Passover grape juice made from Concord grapes with no artificial flavors, no artificial colors, no preservatives, no added sugar. Woo hoo! So now you can pair this charoset with Grape Mint Spritzer with Grape Ice Cubes and Homemade Jelly Candies.
Happy Passover, y’all!
Charoset with Cardamom, Almonds, Candied Ginger and Currants
- 6 medium apples such as Gala, Pink Lady, Granny Smith, peeled, cored and small diced, about 6 cups
- ½ cup currants
- ½ cup chopped salted almonds
- 2 tablespoons candied ginger finely minced (optional)
- ¼ cup honey
- 1 teaspoon cardamom
- 1/3 cup Manischewitz Grape Juice
- In a large bowl, mix together apples, currants, almonds, and candied ginger. Then add honey, cardamom and grape juice and stir until combined. Add a little more grape juice or honey to taste.
- Marinate overnight and serve!
I partnered with Welch’s Manischewitz 100% Grape Juice on this post. Thanks for supporting WJWE. Jew rock!