Traditional charoset is made with a concoction of apples, a variety of nuts, dates, sweet wine, dried fruits, and honey. This recipe is simple for a busy family to prepare, and we all gobble it up during our Passover meal.
Charoset tastes better if it can sit in the refrigerator for several hours before your meal. It’s a great dish to make ahead, earlier in the day, so you have fewer things to do at the last minute.
During our seder, we enjoy placing a teaspoon or so of bitter horseradish on one side of a piece of matzoh and a large spoonful of charoset on the other side of the same piece. We eat from the bitter side to the sweet, to remind us that even though the Israelites were bitterly enslaved in Egypt, Yah brought them out with power to bring them to a land of sweetness and joy.
6 medium-sweet apples like fuji, gala, or pink lady
1 cup walnuts
4 tablespoons sweet red wine or grape juice (or more, if needed)
1/4 cup sugar
2 tsp cinnamon
- Chop the apples and walnuts into very small pieces, each about the size of a pea or even smaller.
- In a large bowl, toss apples and walnuts with the grape juice. Mix sugar and cinnamon; sprinkle over apple mixture and toss to combine.
- Refrigerate, covered, 1 to 4 hours before serving.
- If desired, serve with matzoh crackers.