Charoset is an important element of the Jewish Passover Seder, and is traditionally made from a mixture of apples, nuts (walnuts are commonly used), cinnamon, wine (generally a sweet red wine), and honey. It is a sweet side dish with a thick, somewhat pasty consistency that is typically eaten by dipping matzoh into the mixture, but is also often eaten alone with a spoon.

To make charoset, chop apples and nuts finely. You should have 2 parts apples to one part nuts. Then add cinnamon, wine and honey to taste (a couple of tablespoons each of wine and honey will usually do it). Mix all ingredients, and place in the refrigerator for at least 8 hours before eating for optimal flavor.

Like most Jewish cuisine that has survived the diaspora (the scattering of the population), charoset recipes vary according to region.

• Persia: Jews with roots in modern-day Iran traditionally make charoset with 40 ingredients, signifying the 40 years of wandering depicted in Exodus.

• Greece: Greek Jews may use regional ingredients such as dates and pine nuts.

• Yemen: Yemeni Jews may add almonds, figs and pomegranate, along with spices such as cardamom and black pepper.

Charoset has symbolic importance on the Seder table, as it represents the mortar that was placed between bricks that the Jews used to build structures for the Egyptians, for whom they served as slaves in ancient times.http://www.jewishrecipes.org/jewish-foods/charoset.html Passover commemorates the liberation of the Jewish people from Egyptian rule, and symbolic foods such as charoset help Jews remember their past.

Because Charoset has a sweet, fruity and nutty flavor, it is often the most-enjoyed dish of the Passover Seder for many children (and many adults, as well).