Charoset is a staple on the Passover table as one of the many symbolic foods of the Seder. The sweet mixture of apples and walnuts forms a sort of paste, which is eaten as we retell the Passover story of our exodus from slavery in Egypt. Thankfully, like many Passover recipes, charoset happens to be delicious. It’s one of my favorite bites of the meal.
When it comes to making charoset, though, there are as many different ways to spell it as there are different ways to make it! This Test Kitchen-approved recipe reminds me of the traditional Ashkenazi charoset I grew up with, so it holds a special place in my heart (and my tummy). It’s also one of those popular Jewish foods that is easy to make, even for a beginner.
Ingredients for Charoset
- Apples: Fresh, crunchy apples are the basis for this dish. Look for crisp, slightly tart apples to balance out the sweetness of the wine and sugar. Gala, Fuji or even Granny Smith are some of the best types of apples to use for charoset.
- Walnuts: Walnuts are a staple for charoset, providing that nutty flavor and added crunchy texture. Toasting them first brings a bit of depth to the dish, too. Here’s how to toast nuts for the best results.
- Wine or grape juice: You need a sweet red wine to make charoset. Manischewitz is the most popular kosher wine; you can use either the Concord grape or blackberry wine for this dish. Or use regular grape juice if you don’t want to use alcohol. It’s delicious either way!
- Cinnamon: This warm spice adds lots of flavor to charoset.
Directions
Step 1: Combine the ingredients
In a large bowl, combine the apples, walnuts and wine. Mix the sugar and cinnamon together separately, then sprinkle over the apple mixture. Toss well to combine.
Step 2: Refrigerate
Cover the charoset, and refrigerate for at least one hour before serving. Mix well one more time, and serve with matzo.
Editor’s Tip: If you like, you can also serve this with horseradish maror on the Passover table.
Charoset Variations
- Pulse some of the apples: Some charoset is served more chunky, and some more processed. I like a mixture of the two, so I pulse half of the apples in a food processor, then mix that with the chunkier diced apples.
- Make a Sephardic charoset: Different from the Ashkenazi charoset, this Sephardic date charoset is an actual paste and is made mainly of dates and other dried fruit.
- Use different nuts: While walnuts are traditional, you can definitely try out different nuts in addition to or instead of the walnuts. Try almonds, pistachios or pine nuts.
How to Store Charoset
Store charoset in an airtight container in the refrigerator. It will last up to five days, and it’s delicious the whole way through.
Can you make charoset ahead of time?
Yes! Our recipe recommends preparing and refrigerating your charoset at least one hour ahead of time, but you can put it together earlier. Making it a day ahead gives the flavors more time to marinate. When you’re ready to serve the charoset, add a little more red wine (or grape juice) if it seems dry.
Charoset Tips
How do you serve charoset?
Eating charoset with matzo and horseradish is part of the Passover Seder. Along with the ritual of eating charoset, you can also set it out as a sweet side dish to go with other Passover recipes like Jewish brisket, a nice baked balsamic chicken and Passover popovers.
Can you use other types of wine in charoset?
Traditional charoset uses a very sweet red wine, but you could also use a ruby port. Pomegranate juice is a good nonalcoholic option.
