Shared by Judy Stein
Surinamese Charoset
Yield: 8 CupsTime: 20 Minutes
Surinamese Charoset
Yield: 8 CupsTime: 20 MinutesFamily Journey
Long Island and QueensNew York CityOklahoma City, OK
Woodbridge, CTBelfast, ME
Meant to remind us of the mortar used by enslaved Jews in ancient Egypt, charoset is traditionally made with sweet and sometimes sticky ingredients available locally. The Jewish community of Suriname on the northeastern coast of South America uses coconut, which grows in the equatorial sun.
This recipe is part of a collection of charoset recipes Judy and Mike Stein gathered from across the world including one with chestnut paste from Venice, another with dates and dried figs from Yemen, and a Maine charoset with dried blueberries that they created. They based their recipe off one from a 1985 New York Times article, “Dishes of the Season: From Gefilte Fish for Passover to Italian Pie for Easter,” by Marian Burros.
Read more about Judy’s family in "The Charoset Collectors of Maine” and get her recipes for Maine Charoset, Yemenite Charoset, and Venetian Charoset.
Ingredients
- 3 ⅓ cups unsweetened shredded coconut
- 1 ¾ cups raw almonds
- 3 cups water
- 2 cups mixed dried fruits like apples and pears, coarsely chopped
- 1 ½ cups raisins
- 1 ¼ cups dried apricots, coarsely chopped
- 1 cup cherry preserves
- Sweet kosher wine
- Ground cinnamon
Preparation
Step 1
Pulse coconut and almonds in a food processor several times until texture is like coarse sand.
Step 2
In a medium saucepan, over medium heat, cook the coconut and almonds with 1½ cups, stirring occasionally, until the mixture thickens, about 5 minutes.
Step 3
Add chopped fruits and cook uncovered on low heat for about 45 minutes, stirring occasionally and adding the remaining water as needed to moisten the mixture.
Step 4
Add cherry preserves and cook for another 10 minutes, stirring occasionally.
Step 5
Add cinnamon and a splash of wine to taste.
Step 6
Enjoy immediately or store in an airtight container in the refrigerator for up a week.
