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Charoset (also known as Haroset) is a traditional mixture of fruits and nuts eaten on matzo at the passover seder. It represents the mortar used for the bricks when the Israelites where slaves in Egypt. It’s a delicious recipe that all can enjoy, Jewish or not!
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I’ve been a food blogger for over a decade and yet I’ve never posted a charoset recipe! To be honest I usually just wing it with a basic set of ingredients and it always turns out. But this year I decided to put in a little prep work and actually measure out ingredients to preserve my charoset recipe.
After having a kid, I’ve come to really value how my daughter has a whole digital cookbook of my favorite recipes that she can turn to if she decides she wants to cook something when she’s older. There’s also the possibility she takes no interest in cooking at all but just in case I’d like to document as many recipes as I can so she can always have them.
This charoset recipe is no exception. It’s absolutely delicious and definitely my favorite part of the Passover Seder. Even if you’re not celebrating Passover this year, charoset makes a delicious dip for crackers or just a sweet treat you can eat with a spoon. I highly recommend trying it!
Why Make This Charoset Recipe?
Everyone and their (Jewish) Mom has a charoset recipe. Mine uses the traditional haroset ingredients with a little twist. I also opt for some time saving hacks, which I’m pretty sure my ancestors would be on board with…
- Packed full of flavor – This charoset recipe is sweet and spicy and the perfect condiment to add to your matzo.
- Uses a food processor – Traditional charoset is made with a mortar and pestle and while I wholly respect if that’s your journey, I prefer to pulse my ingredients in the food processor to save myself some time. You could also chop up your ingredients and stir in a large bowl if you don’t have a food processor.
- Easy swaps – need to omit the nuts? No kosher red wine available? I’ve got you covered!
Ingredients in Traditional Charoset
- Apple – I find either fuji or gala apples taste best in this recipe.
- Lemon juice – this helps to prevent some browning of the apples, though some browning is bound to happen no matter what.
- Raisins or Chopped Dates – Either raisins or chopped up dates work best. Golden raisins can be used as well for a little creativity.
- Walnuts – different nuts can be uses in place of walnuts. Pecans make a great substitute.
- Cinnamon – Pretty much every ashkenazi charoset recipe will use cinnamon. It’s a given!
- Sweet red wine – Manischewitz tends to be the wine of choice but if you’d rather keep things alcohol-free or are having a hard time finding kosher wine you can always use grape juice.
Recipe Variation
My charoset recipe uses a pinch of nutmeg and some orange zest for a little extra flavor. Feel free to omit if you’d rather keep things traditional.
How to Make Charoset
Traditional charoset is made with a mortar and pestle but let’s be real, that’s A LOT of elbow grease so I recommend either using a knife to chop everything or even better, a food processor! Here’s how I make it:
IN A FOOD PROCESSOR:
Add all ingredients to a food processor and pulse several times until mixture comes together into a thick, chunky paste.
IN A BOWL:
Give all ingredients more of a chop to break up any bigger pieces. Combine all in a large bowl.
Can I Make this Charoset Nut Free?
Absolutely. Feel free to omit the walnuts from this recipe. It will be more of a sticky paste but if you pulse it a little less it will be fine.
Can I Make this Charoset Without Wine?
Yes! Use grape juice in place of wine. Manischewitz wine or other kosher sweet wine isn’t widely accessible depending on where you live. Or, if you prefer to keep things alcohol-free you can always use grape juice.
How to Serve
Traditionally charoset is served on the seder plate and also in small bowls or dishes on the table. Typically it is eaten on a piece of matzah after the prayers has been said.
If you aren’t eating this charoset recipe for Passover you could eat it on regular crackers or toast. You could also add onto celery sticks (kind of like ants on a log!) or on a sweet breakfast like pancakes or waffles.
Storage Instructions
This Charoset recipe can be prepped up to 3 days in advance and stored in an airtight container in the fridge if you’re trying to get a head start on your seder.
Overall I’d recommend not storing leftover charoset for longer than 5 days for the freshest tasting mixture but it likely will be good for up to a week (if it lasts that long).
More Passover-Friendly Recipes:
- Honey Mustard Chicken
- Almond Flour Brownies
- Almond Flour Cookies
- Healthy Baked Latkes
- Grain-Free Chicken Tenders
Traditional Charoset Recipe
Charoset (also known as Haroset) is a traditional mixture of fruits and nuts eaten on matzo at the passover seder. It represents the mortar used for the bricks when the Israelites where slaves in Egypt. It’s a delicious recipe that all can enjoy, Jewish or not!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Mix
- Cuisine: Jewish
- Diet: Gluten Free
Ingredients
- 5 large red apples, peeled + chopped*
- 1 cup walnuts, roughly chopped
- 3/4 cup dates, pitted + chopped (or raisins)
- 1 tbsp ground cinnamon
- optional: pinch of ground nutmeg
- 1 tbsp lemon juice
- 1 tsp orange zest
- 1/4 cup sweet red wine (or grape juice)
Instructions
In a food processor (my preference):
- Add all ingredients to a food processor and pulse several times until mixture comes together into a thick, chunky paste.
- Store in an airtight container in the fridge for up to 5 days.
In a bowl:
- Give apples, walnuts and dates a finer chop to break up any bigger pieces.
- Combine all ingredients in a large bowl.
- Store in an airtight container in the fridge for up to 5 days.
Notes
* Peeling is a personal preference. Feel free to leave unpeeled if desired.
