Sweet beet preserves might be a tough sell for contemporary eaters, but for many Ashkenazi Jews eingemacht elicits a wave of Passover nostalgia. Eingemacht is Yiddish for “preserves,” and is commonly associated with beetroot in particular, but it is also often made for Sukkot with etrog. Eingemacht can also be made with carrot, radish and a variety of fruits. While the origins of beet preserves for Pesach are unknown, beetroot has been preserved in sweet and savory ways for hundreds of years. It is likely that the use of beets emerged as a vibrant, sweet, and affordable replacement for fruit in early spring, when fresh produce was scarce in Eastern Europe.
For beet eingemacht, traditionally, almonds, citrus and spices are added to finely cut beets and sugar; when cooked together the mixture becomes syrupy and jammy. The beets transform from earthy and inky to sweet, gingery and lemony, as they absorb the ingredients they’re cooked with. While preparations vary widely, eingemacht is commonly eaten during Passover for a sweetly spiced bite of spring. It is used as a topping for matzah pancakes, matzah brei, and especially as a spread on a sheet of plain matzah.
As kosher-for-Passover jams have become more commercially available, preparing homemade eingemacht has fallen out of fashion, but it is oh-so worth the effort. This Ashkenazi throwback recipe takes time to prepare, but it does not require canning (unless desired). Eingemacht can be stored in the fridge, or stashed away in the freezer. This recipe uses both orange and lemon for brightness and acidity, a heavy dose of fresh ginger cuts the sweetness and adds warmth, and slivered blanched almonds give a pleasing texture. This recipe makes a big batch, and offers an unmistakable taste of the past.
Notes:
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- You can use precooked beets, but they will have less flavor and may not hold their shape as well.
- Eingemacht can be stored in the fridge for up to two weeks, or in the freezer for up to three months.
Eingemacht
A sweet, spiced Ashkenazi beet preserve with citrus, ginger and almonds, perfect for spreading on matzah during Passover.
- Total Time: 2 hours
- Yield: Serves 8-10
Ingredients
- 2 lbs red beets
- 1 cup sugar
- big pinch of salt
- zest of 1 large orange
- ¼ cup orange juice, or the juice of 1 large orange
- ¼ cup water
- ¼ cup lemon juice (about 1 large)
- 1 Tbsp freshly grated ginger for strong flavor, or 2 tsp for mild
- ⅓ cup blanched slivered almonds
Instructions
- Cook your beets: Scrub and rinse well, then slice the bottom off the beets. To cook in the oven: wrap in foil, and bake at 400°F for 45-60 minutes, or until tender when pierced with a knife through the center. To cook on a stovetop: add beets to boiling water and simmer until tender, about 45 minutes.
- Once the beets are cooked and cooled, peel them. Slice the beets into matchsticks, no larger than ¼-inch thick, and 1-inch long.
- To a heavy-bottomed pot or deep skillet, add the sliced beets, sugar and water. Zest and juice the orange, and add both to the pot. Bring to a boil, lower the heat and simmer actively on medium low for 30 minutes.
- Add the lemon juice to the beets and simmer for an additional 15-20 minutes, or until the liquid is mostly absorbed and reduced and the beets are softened.
- Turn off the heat, stir in the fresh ginger and almonds, and allow to fully cool.
- Transfer to jars and store in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
- You can use precooked beets, but they will have less flavor and may not hold their shape as well.
- Eingemacht can be stored in the fridge for up to two weeks, or in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Ashkenazi
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