Charoset for Easter
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4-6 as an appetizer
Complexity: easily
Servings: 4-6 as an appetizer
Haroset for Easter - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups peeled, cored and chopped Granny Smith apples
- Juice of 2 lemons
- 1 cup coarsely chopped walnuts
- 1 cup light raisins
- 1/2 cup honey
- 1 teaspoon cinnamon
- 1/4 cup sweet red wine
We recommend
Cooking the dish according to the recipe:
- Combine all ingredients in a large bowl. Serve with matzo.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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