Charoset, if you’re not familiar with it, is sort of like a fruit salad.

It’s made from yummy apples and nuts sweetened with cinnamon and a little sweet wine.

So yummy on a big ol’ piece of matzoh.

Give it a try…the kids’ll beg for more!

WHAT YOU NEED:

3 apples, peeled, cored and chopped

1/2 cup chopped nuts, I like pecans

1/2 t ground cinnamon

1/4 cup honey

1/2 T lemon juice

1/3 cup sweet kosher for Passover wine, I like Manischewitz

WHAT TO DO:

In a medium bowl combine apples and pecans.  Stir to combine.  Sprinkle on cinnamon, honey, and lemon juice.  Stir well.  Add in your wine and stir again.  Cover and refrigerate until ready to serve.

Serve on your seder plate or as a snack with matzoh.

Try and double or triple this recipe then keep it in the fridge.  You can put it on top of cottage cheese or yogurt for a yummy breakfast or lunch treat!

Related posts:

• Passover Week – Chocolate Covered Matzos
• Passover Week – Tropical Kugel
• An Apple A Day
• Clam & Corn Chowdah Soup Week
• Apple of my eye

Serves: 4   Prep time:  15 minutes   Cook Time:  1 hour

2 acorn squash, cut in half, and seeds cleaned out

1 lb turkey sausage diced

1 cup cooked brown rice

1 tart apple (I used granny smith) peeled, cored, and chopped

1 pear, peeled, cored and chopped

1 T brown sugar

1 T maple syrup

½ cup chopped walnuts

½ cup craisins

½ cup golden raisins

1 t cinnamon

1 clove garlic chopped

½ t nutmeg

¼ cup apple juice

S&P

Unsalted butter

Extra Virgin Olive Oil

Preheat the oven to 450 degrees.  Place your squash on a baking sheet flesh side up.  Pierce the squash with a fork several times.  Sprinkle with olive oil and salt and pepper.

In a large skillet over medium heat brown your turkey sausage, about 7 minutes.  Meanwhile, in a large bowl combine rice, apples, pears, sugar, syrup, walnuts, craisins, raisins, cinnamon, garlic, nutmeg and apple juice.  Stir to combine.  When the sausage is browned add it to the stuffing mixture and season with S&P.

Distribute stuffing mixture evenly among your squash.  Top with a pat of butter and bake for one hour.

Tasty Tidbit:  You could make this dish with butternut squash or even a small pumpkin!

Related posts:

• Terrifying Turkey Chili
• Meatloaf Cupcakes