Charoset Recipe
Jewish · Condiment · 15 min total
A sweet, chunky paste of fruits, nuts, and spices, traditionally served at the Passover Seder to symbolize the mortar used by Hebrew slaves in Egypt.
15
min prep
min prep
8
servings
servings
160
kcal/serving
kcal/serving
Ingredients
- 2 medium apples (such as Gala or Fuji), peeled, cored, and finely chopped
- 1 cup walnuts, finely chopped
- 1/2 cup sweet red wine (such as Manischewitz)
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup golden raisins (optional)
Instructions
- In a medium bowl, combine the chopped apples, walnuts, and golden raisins (if using).
- In a small bowl, whisk together the sweet red wine, honey, cinnamon, and ginger until well blended.
- Pour the wine mixture over the apple mixture and stir until all ingredients are evenly coated.
- Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld. Serve at room temperature.
Tips
- Charoset can be made up to 2 days in advance and refrigerated; bring to room temperature before serving.
- For a different texture, use a food processor to pulse the apples and walnuts to your desired consistency.
- Substitute pecans or almonds for walnuts if preferred.
- Serve with matzo as part of the Passover Seder plate.
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