Passover is winding down this weekend, but for those who still have a seder to attend, here's a delectably simple recipe for charoset -- the jam-like concoction that is the sweet-tooth of the meal.
Traditionally, charoset is spread on matzah. But as my Gentile friends have discovered, it's delicious any time of the year on toast, with
peanut butter or cream cheese.
Every family makes it differently, depending on their ancestors' geographic roots.My grandmother's recipe has a Mediterranean flavor, made from dates and naval oranges.
Naval orange: Cut it up, (leave the peel on), and chop it in the food processor. Put the mixture in a small saucepan.
Pitted dates: Chop a pound of dates in the food processor. Add them to the saucepan.
Sugar: Pour in 1/2 cup.
Heat
the mixture on low for about 20 minutes, until it starts to look like
jam. Stir frequently so it doesn't burn. It's fine for it to
be thick and chunky, it just has to be spreadable.
When it's almost finished cooking, sprinkle in 1/4 teaspoon of cinnamon. Stir.
Remove from heat, and stick the charoset in the fridge until you're ready to serve. It tastes best at room temperature.
