Charoset, an integral part of the Passover Seder, is a combination of fruit, nuts, spices, and wine meant to symbolize the mortar used be the Israelite slaves in Egypt. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe. What's interesting about this recipe is that it uses dry red wine and sugar, rather than the sweet wines often employed in similar charoset recipes. (If you do opt for a sweet concord grape wine such as Manischewitz, skip the sugar, or at least reduce the quantity.)
Miri's Recipe Notes and Tips:
If you don't have a kosher for Passover food processor, don't worry -- you can still make this charoset. Simply chop the peeled apples finely by hand, or grate them coarsely on a box grater. The texture of your charoset will vary, depending on whether you opt for chopping or grating. (Note that grated apples will take on more of the flavor of the wine and cinnamon than chopped apples).
You can use any multipurpose apple (or a mix of varieties) to make charoset. Crunchy, sweet-tart apples, such as Gala, Mutsu, or Pink Lady are especially good.
If you're lucky enough to have leftover charoset, think beyond the Seder meal, and enjoy it throughout the week. It's great on grilled fish or chicken, or as a condiment with cheese.
More for Your Seder:
Looking for more Charoset options to serve at your Passover Seder? You'll find both traditional and modern recipes from around the world in this collection. This year, why not start a new tradition, and serve your family's favorite charoset alongside a recipe from another community in the Jewish diaspora?
Updated by Miri Rotkovitz
- 5 Fuji apples (peeled, cored, and cut into large pieces)
- 1 1/4 cup walnuts (chapped)
- 5 tablepoons sugar
- 1 cup red wine
- 2 teaspoons cinnamon
1. Fit a food processor with an "S" blade or shredding disc. Add the apples though the feed tube, pulsing several times to chop or grate the apples as desired.
2. Transfer the apples to a large bowl. Add the chopped nuts, sugar, wine and cinnamon. Stir well to combine. Cover and refrigerate until ready to serve. Leftover charoset will keep, covered in the refrigerator, for 4 to 5 days.