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Charoset (pronounced ha-ROH-set) is a sweet, symbolic Passover dish that represents the mortar used by the Israelites during their enslavement in Egypt. This Ashkenazi recipe—passed down from my dear friend Dana Kaminsky’s “Grama Rose”—is made with apples, nuts, sweet red wine, orange juice, and just a hint of honey and cinnamon.
Unlike the thick, paste-like Sephardic version made with dates and figs, this charoset is bright, crunchy, and refreshing.
Traditionally, charoset is served on the Seder plate, enjoyed on its own, or paired with matzo. Many people love to scoop it onto matzo with maror (bitter herbs, often represented by horseradish) to make a symbolic sandwich—blending the bitterness of the herbs with the sweetness of the charoset as a reminder of both hardship and hope.
What You’ll Need To Make Charoset
Jennifer Segal
- Apples—The crisp, juicy base of the charoset. Use a tart-sweet varietal, like Honey crisp, Granny Smith, Fuji, or Gala (a blend works well too).
- Nuts—Add texture, richness, and a little crunch in every bite. A combination of almonds and walnuts is ideal.
- Sweet red wine or grape juice—Adds moisture and sweetness (I like to use Manischewitz for that classic Passover flavor).
- Orange juice—Brightens things up and balances the sweetness.
- Honey and sugar—Sweetens the charoset and brings the flavors together.
- Salt—Just a bit rounds out the flavors.
- Cinnamon—Adds warmth and flavor.
Step-By-Step Instructions For Making Charoset
In a medium bowl, add the apples, walnuts, almonds, wine, orange juice, honey, sugar, salt, and cinnamon.
Jennifer Segal
Give everything a good toss until it’s well mixed, then taste and adjust the seasoning if needed. Let it sit for at least 30 minutes so the flavors can mingle—or pop it in the fridge for a few hours if you’re making it ahead.
Jennifer Segal
Serve charoset chilled or at room temperature, on its own, or as part of the Seder plate. If you have leftovers, it’s wonderful over cottage cheese or yogurt, spooned onto matzo with a little butter or cream cheese, or simply enjoyed by the spoonful straight from the fridge.
Charoset
Servings: 10 scant 1/3-cup portions- 3 large tart-sweet apples (Granny Smith, Honey Crisp, Fuji, or Gala work well), peeled, cored, and chopped into ¼-inch pieces
- 1 cup walnuts, chopped
- 1 cup slivered almonds, chopped
- 1/4 cup sweet red wine (such as Manischewitz) or grape juice
- 1/4 cup orange juice, from 1 orange (or store-bought)
- 2 tablespoons honey
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Notes
Make-Ahead Instructions: Charoset can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. The wine and orange juice help keep the apples from browning and the flavors deepen as it sits, making it even more delicious. Just give it a quick stir before serving and enjoy it chilled or at room temperature.Nutrition Information
Calories: 195kcal, Carbohydrates: 17g, Protein: 4g, Fat: 13g, Saturated Fat: 1g, Sodium: 60mg, Fiber: 4g, Sugar: 12gNutritional Data Disclaimer
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.This article was originally published on OnceUponaChef.com. Follow on Instagram
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