The major theme of Passover is the universal one of celebrating the journey from slavery to freedom, from tyranny to independence. The foods served and displayed on the Seder plate, in the center of the table, all have symbolic meanings relating to the Exodus of the Israelites from Egypt: the matzah (unleavened bread) for the haste with which the Israelites fled from Egypt; the horseradish or other bitter herb for the bitterness of oppression; the shank bone for the 10th plague, when the Israelites put the blood of a lamb on their doorposts to ward off the Angel of Death, and to represent the Paschal offering in the days of the Temple; the greens to represent the spring season; salt water, to represent the tears that were shed under the cruelty of the taskmasters; the hardboiled egg to symbolize wholeness and the cycle of the year; and the charoset, to remind us of the mortar the Israelites used to make bricks.
“Charoset?” you ask. “Never heard of it. What is it? And who wants to eat mortar?”
Glad you asked. Charoset is a mixture of apples, nuts, cinnamon and red wine. Other families may have their favorites, made with figs, dates, and other fruits. But apples, nuts, cinnamon, and wine are the ingredients I grew up with. Sometimes, I’m a traditionalist.
It’s simple to make: put all the ingredients into a food processor (so maybe I’m not that much of a traditionalist) and mush it up. Taste. Decide it’s missing something. Add more wine. Taste. Now it’s too watery. Add more nuts. Taste. Now it’s too bland. Add more cinnamon. Taste. Now it’s too sharp. Add more apples. Look for a larger bowl. Taste. Give up and decide it’s fine the way it is.
I’ve been following that recipe for years, and have yet to hear any complaints. Our guests wouldn’t dare complain. If they do, they’ll be in charge of making the charoset next year.
To my friends who celebrate Passover, have a hag sameach (happy holiday) and a zissen Pesach (a sweet Passover).