Charoset is to a seder plate what cranberry sauce is to a Thanksgiving feast—essential. Charoset, in simple terms, is a sweet, fruit chutney with nutty undertones and represents the mortar, that enslaved Jews in Egypt, used to build and layer bricks.

The culinary interpretations of charoset are limitless and can vary wildly in both flavor and texture depending on it’s origin. This chai pecan charoset recipe is Ashkenazi in style, with a blend of traditional ingredients (tart apples, dried apricots, golden raisins, and cinnamon), but mixed with more contemporary flavors, such as chai spiced pecans (from Isadore Nut Co.), date syrup, blackberry jam and Creme de Cassis. This modern recipe makes a lovely addition to any Passover celebration but also works beautifully as the filling for a fruit crisp dessert or we like to use leftover charoset and top on yogurt.

Our recipe was created specially by chef Andrea Potischman of Simmer + Sauce.

Passover Chai Pecan Charoset

INGREDIENTS

4 Honeycrisp, Jazz or Pink Lady apples, peeled, cored and small dice

1 cup golden raisins

3/4 cup dried apricots, small dice

2 cups Isadore Chai Pecans, roughly chopped

1 1/2 t. ground cinnamon

2-3 T. blackberry jam, based on your desired sweetness

2 t. date syrup 

1/2 cup Creme de Cassis (or Manischewitz Blackberry wine, for a less boozy taste)

 

DIRECTIONS

In a large mixing bowl add the apple, raisins, apricots, pecans, cinnamon, jam, date syrup and Cassis. Use a large rubber-tipped spatula to gently fold the ingredients together until well blended. Taste and adjust the sweetness as desired. Refrigerate until ready to serve.