Maine Charoset

Name: Maine Charoset
Total time: 20 min
Yield: 2 Cups
Ingredients: ¾ cup dried blueberries; ¾ cup dried cranberries; 1 tart apple, peeled and diced; ⅓ cup ginger, peeled and sliced into toothpick sized strips (start with slightly less if your ginger is fresh and very sharp); ⅓ cup golden raisins; 1 cup sweet kosher wine; ½ cup red wine vinegar; ½ teaspoon ground cinnamon; 2 tablespoons maple syrup

Family Journey

Long Island and QueensNew York CityOklahoma City, OK

Woodbridge, CTBelfast, ME

Judy Stein and her late husband Mike started collecting charoset recipes in the 1970s. One year, at their home in Maine, they shared several charosets and discussed how each reflected the ingredients various Jewish communities had access to — chestnuts in Venice, coconuts in Suriname, dried figs and dates in Yemen. That prompted a conversation about what would belong in a Maine charoset. They settled on blueberries and cranberries, which are grown in the state. Over the years, they added maple syrup, apples, and red wine vinegar for balance. The result is a sweet-and-sour charoset that perfectly captures the flavors of Maine. Judy first shared this recipe in Joan Nathan’s “King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World."

Read more about Judy’s family in "The Charoset Collectors of Maine” and get her recipes for Yemenite Charoset, Surinamese Charoset, and Venetian Charoset.

Ingredients

Yield: 2 Cups

¾ cup dried blueberries
¾ cup dried cranberries
1 tart apple, peeled and diced
⅓ cup ginger, peeled and sliced into toothpick sized strips (start with slightly less if your ginger is fresh and very sharp)
⅓ cup golden raisins
1 cup sweet kosher wine
½ cup red wine vinegar
½ teaspoon ground cinnamon
2 tablespoons maple syrup

Kosher for PassoverGluten FreeVegetarianVeganPareveEasyPassover North America

Preparation

Step 1

Soak the dried blueberries and cranberries in ¾ cup of the sweet kosher wine in a bowl covered with plastic wrap at room temperature for several hours or overnight, until softened.

Step 2

Add the berry wine mixture, apple, ginger, raisins, and wine vinegar to a saucepan and cook over medium heat for 10 to 12 minutes, or until the apples are soft.

Step 3

Process briefly in a food processor, pulsing several times to combine, but be careful not to purée the mixture.

Step 4

Add maple syrup, cinnamon, and if desired, a little more wine. Stir to combine.

Step 5

Enjoy immediately or store in an airtight container in the refrigerator for up to 10 days.

Meet the Family

More Recipes From the Family

Meet the Family

The Charoset Collectors of Maine

4 Recipes

More Recipes From the Family

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Meet the Family

More Recipes From the Family

Meet the Family

The Charoset Collectors of Maine

More Recipes From the Family

Yemenite Charoset

Surinamese Charoset

Venetian Charoset

Related Recipes

Venetian Charoset

Surinamese Charoset

Persian Charoset With Pear, Apple, Banana, and Dates

Afghan Haroset (Halek)