This charoset recipe for Passover is sweet and crunchy - make it for your seder plate and then enjoy it with your festive meal!
Charoset is a traditional Jewish dish that is eaten during the springtime holiday of Passover. It is one of the foods that appears on the seder plate (the seder is the ritual meal that marks the beginning of Passover), and the traditional interpretation is that charoset symbolizes the mortar that the Israelites used to make bricks when they were slaves in Egypt.
There are various ways to make charoset, which reflect the different climates and cultures of Jews around the world. For example, Ashkenazi Jews, who were originally concentrated in Eastern Europe, traditionally made charoset with apples, nuts, cinnamon, and sweet wine. In the Middle East, dates or other dried fruits might be used for a more paste-like texture.
I've hewed closely to the traditional apple and nut combination here, and have left both of these ingredients chunky for a nice crunch and satisfying bite. I love to eat charoset as a side dish during the seder meal and then throughout the rest of the holiday!
How to make the chunky charoset
Gather your ingredients.
Prepare your ingredients by peeling and chopping the apples, then chopping the walnuts (and/or pecans, if using). Combine the apples, nuts, sugar, and cinnamon in a medium bowl and mix well. Add the grape juice to the bowl and mix until well coated. Taste the charoset and add more cinnamon or grape juice, if needed.
Variations on chunky charoset
- Feel free to use a nut other than walnut or pecan. Walnuts are traditional, but some people find them bitter. I like the combination of walnuts and pecans here.
- If you prefer, you can use a sweet red wine (like Manischewitz) instead of the grape juice.
- This recipe yields 4 cups - enough for the seder plate and to serve on your seder table for a crowd. You can easily scale down to make the amount you need.
Store charoset in a covered container in the fridge. It should last for 2-3 days.
- 3 apples peeled and chopped
- ½ cup nuts (walnuts and/or pecans) chopped
- ½ teaspoon granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons grape juice
- Combine apples, nuts, sugar, and cinnamon in a medium bowl. Mix well.
- Add grape juice to other ingredients and mix until well coated. Taste and add more cinnamon or grape juice, if needed.
- If you prefer a wetter charoset or more of a paste texture, you can dice the apples and nuts and increase the amount of grape juice by 1-2 tablespoons.