Best Orange Ginger Charoset Recipes

ORANGE-GINGER CHAROSET

Orange-Ginger Charoset image

Provided by Adeena Sussman

Categories Food Processor Fruit Ginger Nut No-Cook Passover Orange Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons finely grated orange zest
1 cup fresh orange segments, membranes removed, cut into 1/2-inch chunks (from about 2 large oranges)
2 tablespoons orange juice
1 1/2 teaspoons peeled, minced fresh ginger
2 teaspoons diced crystallized ginger
3/4 cup slivered blanched almonds, toasted
1 tablespoon orange blossom honey
3 tablespoons amaretto liqueur

Steps:

In large bowl, combine all ingredients. Mix well and serve immediately.

CHAROSET

Charoset image

Charoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 medium Gala or Fuji apples, peeled and finely chopped
1/2 cup finely chopped walnuts, toasted
2 tablespoons sweet red wine or grape juice
2 tablespoons sugar
1 teaspoon ground cinnamon
Matzo crackers, optional

Steps:

In a large bowl, toss apples and walnuts with wine. Mix sugar and cinnamon; sprinkle over apple mixture and toss to combine., Refrigerate, covered, 1 hour before serving. If desired, serve with matzo crackers.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE GINGER CARROTS

Orange Ginger Carrots image

--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.

Provided by GrandmaIsCooking

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 lb baby carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon ground nutmeg
1/4-1/2 teaspoon ground ginger
1/4 cup orange juice
1 1/2 teaspoons butter

Steps:

Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
Cook over medium heat, stirring constantly, until sauce thickens.
Cook 1 minute, then remove from heat and stir in butter.
If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
Cover and let stand 4 to 5 minutes before serving.

Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7