Dish Deconstructed: Passover Charoset
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.