Last night I did a Passover cooking demo at Temple Beth El in Stamford, Connecticut. One of the dishes I prepared was this dried fruit and coconut Charoset. It’s a delicious and interesting change from traditional apple/walnut version and perfect if you have family with nut allergies, as we do. Btw, this a side dish — sort of like applesauce or cranberry sauce — so you can make this anytime and serve it with meat, chicken, fish and so on. It’s not just for Passover! Here’s the recipe: Dried Fruit and Coconut Charoset 1 cup chopped dried figs 1/2 cup chopped dried apricots 1/2 cup dried cherries or cranberries 1 navel orange 1 cup flaked or shredded coconut 2 teaspoons chopped fresh ginger 1/2 teaspoon ground cinnamon 1/2 cup apricot jam 1/3 cup sweet white or red Passover wine Combine the figs, apricots and cherries in a bowl. Slice the orange and cut the outer edges to remove the peel and white pith. Cut the flesh into small pieces and add to the bowl. Add the coconut, ginger, cinnamon, apricot jam and wine and mix ingredients. Let rest for at least one hour (preferably several hours) before serving. May be made a 2-3 days ahead. Makes about 3 cups #charoset #charoseth #haroset #passover #pesach #passoverfood #passover2023 #pesach2023 #seder #sederplate https://www.instagram.com/p/CqD8LjTP1Xq/?igshid=NGJjMDIxMWI=
