“A variety of diced apples and nuts sweetened with honey, cinnamon, spices, and brown sugar! Charoset is perfect for Passover or all year round!!”
When I was newly married my mother-in-law invited us to Passover Seder. I’d been to plenty Passover seders by then so I was totally familiar with how everything went down. Hooooowever, this time she asked if I would bring the charoset. *stop the record*
I’d never made this dish before. I mean, it seemed pretty easy but like….aren’t there certain rules that need to be followed??? What if I did it wrong? Would people be able to tell? All kinda thoughts were racing through my head. I get nervous when I have to prepare traditional recipes that I didn’t grow up with. I know how folks can be picky with those kinda things. I told my husband how unsure I was and he laugh before saying ” Don’t be silly, you can make anything”.
Since I was still in that newlywed bliss with heart eyes, his belief in me was all I needed. After some research and trial and error, I created one amazing charoset! Better than any I’d ever tasted (toot goes my horn)
If you’ve never made, tasted or heard of charoset then head to the store and get these simple ingredients. It’s traditionally served at Passover seders (usually in a paste-like consistency) to represent the mortar that the Israelites used to bond bricks when they were kept as slaves in Egypt.
I’ve been the “charoset maker” for our family Passover seders for years now and this is my go-to recipe because everyone loves it and it can be quite addictive.
This charoset is chocked full of sweet and tart apples, raw honey, crunchy walnuts, brown sugar, and warm spices of cinnamon, clove, and nutmeg. For passover, I always add in some sweet Kosher red wine.
There is no need to wait until Passover or until your Jewish friends/church invite you to a seder to enjoy this charoset, make it anytime you’d like! I like to serve this throughout the year with homemade cinnamon sugar tortilla chips! Yum!
Whoa, this post is 7 years old!! Yep, I am still the charoset maker in the family and I’ve changed a few things with the recipe. I still wanted to keep the original recipe up though so I’ll just post my changes here. I’ll also update the photos the next time I make this.
New Recipe Changes:
- I now blend up about 1 cup of the diced apples to make the charoset semi-paste like. It stays on the matzah better!
- I now mix in a splash of vanilla extract into the honey. Sometimes I’ll do flavored honey which is a nice change.
- I now up all the spices. Tasting as you go is the best way to get it spiced just right.
- I now make this the day before I want to serve it. It’s incredible once it has sat overnight!
Watch me make my favorite apple charoset from start to finish!!
My FAVORITE Charoset
By Divas Can Cook
- 1 granny smith apple
- 2 gala apples
- ¾ cup chopped walnuts
- 1½ Tablespoons raw honey
- ½ teaspoon cinnamon
- 3-4 Tablespoon sweet Kosher red wine (I used Manischewitz Blackberry wine)
- Dash of nutmeg
- Dash of clove
- Brown sugar, to sweeten
- Peel apples.
- Dice apples into tiny pieces.
- Place diced apple in a large bowl.
- Stir in remaining ingredients, except the brown sugar.
- Taste and add brown sugar to further sweeten.
- Refrigerate for at least 1 hour
Use a variety of apples
Add in different nuts if desired
Omit the brown sugar if desired, but it really adds a nice taste.