I was once told by a chef that there are as many recipes for charoset as there are Jews in the world. I never truly understood that saying until I was a guest at a seder where two sisters, both in their 70s started discussing their grandmother’s recipe.

Their suggestions were similar, yet not quite the same. Neither had it written down, yet both thought that their version was the “one” they remembered from their childhood.Charoset is one of the Pesach dishes that showcase the vastness of the Diaspora when it comes to Jewish culinary traditions. As people moved and settled into different geographic and ethnic areas, they incorporated local ingredients. Ashkenazi Jews used apples as their base. Sephardi Jews from the Mediterranean and other countries in the Middle East opted to make charoset with dates, figs and other dried fruits.

Although most North American Jews favour a mixture of apples, almonds, cinnamon and wine, this is by no means the only “real” combination possible. Walnuts, pine nuts, pecans or even chestnuts may be combined with apricots, coconuts, raisins, dates, figs or even bananas. Traditionally, charoset is eaten only during the seders. However, in my house, if there isn’t any left over, I have to make another batch because everyone loves to eat it as a snack or a side dish long after all the guests have gone.

COCONUT AND LEMON CHAROSET

A touch of coconut lends this charoset an exotic flavour, and its chunky texture makes it a good accompaniment for roast chicken and carrots.

4 tsp. sugar
1 tsp. grated lemon rind
1 tbsp. fresh lemon juice
2 gala apples, peeled, cored and cut into 1/2-in. pieces
2 Granny Smith apples, peeled, cored and cut into 1/2-in. pieces
1/2 cup coarsely chopped almonds
2 tbsp. coconut, toasted
 
Combine sugar, rind, juice and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired. Makes 4 cups. This recipe can be doubled or tripled.

 
3 cups finely diced apple
1/2 cup sweetened dried cranberries, minced
1/4 cup Concord grape kosher wine
4 tsp. maple syrup
1/3 cup ground walnuts

Combine first 4 ingredients in a large bowl. Stir in ground walnuts. Refrigerate 2 hours in an airtight container. Makes 3 cups. This recipe can be doubled or tripled.

A thicker, dense, almost jam-like consistency created by the dried fruit makes this charoset very different from the usually fresh fruit based variety.
8 oz. unsweetened coconut
8 oz. walnuts, chopped, or almonds, grated
1/4 cup sugar
1 tbsp. cinnamon
8 oz. raisins
8 oz. dried apples
8 oz. dried prunes
8 oz. dried apricots
8 oz. dried pears
4 oz. cherry jam
sweet red wine

Combine everything except the jam and wine in a large, heavy pot. Add water to cover. Simmer over a low fire, stirring occasionally with a wooden spoon. Add small amounts of water periodically, so that the mixture does not stick to the pot. Continue stirring. Cook for at least 90 minutes. When the mixture is cohesive, stir in the cherry jam. Let stand until cool. Add enough sweet wine to be absorbed by the charoset mixture. Refrigerate. Makes about 5 cups.

Sephardi charoset can be made in various ways, but usually contains dates.
 
1 cup pitted dates
1 cup raisins
1/2 cup walnuts
1 medium apple, peeled and diced
1 tsp. cinnamon
1/4 tsp. ground ginger
3 to 4 tbsp. sweet red or white wine
 
Combine all the ingredients in a food processor; process until finely chopped. Pat into a serving container and cover until serving time. Makes approximately 3 cups. This recipe can be doubled or tripled.

1 cup seedless raisins
1 lb. pitted dates
1 orange, peeled, sliced and pitted
2 apples, peeled, cored and sliced
3 to 4 tbsp. sweet wine
 
In a large bowl, soak the raisins for about 30 minutes in hot water to cover. Drain. Place the raisins, dates, orange and apple together in the bowl of a food processor and process to combine. Add sweet wine to make a thick and chunky mixture. Cover and refrigerate until 1 hour before serving. Makes 3 to 4 cups.