The American Jewish World inadvertently omitted the recipe for Robin Cohen’s charoset from the story on Page 12B of our Passover special edition. The story can be found on JTA’s Web site here and the recipe is included below.
We regret the error.
Robin Cohen’s Seder Sweetness
Ingredients:
8 cups apples (measure after peeling, coring and dicing)
1 cup water
4 cups sugar
1/2 cup nuts
1/4 cup kosher sweet wine
2 tablespoons honey
2 tablespoons lemon juice
Zest of 1 lemon
1 cinnamon stick
Preparation:
Toast walnuts in a 350-degree oven until lightly toasted and fragrant. Set aside to cool. Combine sugar, water, wine, honey, lemon juice and spices in a large pot and cook over medium high heat until slightly thick and syrupy (about 10 minutes). Stir in apples and cook over medium heat until apples soften slightly. Boil until liquid starts to set (will be softer than a traditional jam). Remove cinnamon stick, mix in nuts. Refrigerate or can.
Yield: Eight to 10 eight-ounce jars.
