Charoset Recipe
Charoset (pronounced ha-row-set) has its origins in Jewish tradition, dating back thousands of years. It is mentioned in the Talmud and is a staple during Passover, one of the most significant Jewish holidays. The ingredients and preparation methods for charoset vary widely among Jewish communities around the world. Ashkenazi Jews often prepare it with apples, walnuts, and sweet wine, while Sephardic versions may include dates, figs, and exotic spices.
Equipment
- A sharp knife
- A cutting board
- A mixing bowl
- A spoon or spatula
- A grater or food processor (optional, for the apples)
Ingredients
- 2 large apples (any sweet variety, such as Gala or Fuji)
- 1 cup walnuts, finely chopped
- ½ teaspoon ground cinnamon
- 2 tablespoons honey or maple syrup (optional for sweetness)
- ¼ cup sweet red wine (such as Manischewitz) or grape juice
- 1 tablespoon lemon juice
Instructions
- Prepare the ApplesWash, peel, and core the apples.
- Finely dice the apples into small pieces or grate them using a grater or food processor if you prefer a smoother texture.
- Chop the WalnutsUsing a sharp knife or food processor, chop the walnuts into small pieces. You want them to be slightly chunky for added texture.
- Mix the IngredientsIn a mixing bowl, combine the apples, walnuts, and ground cinnamon.
- Add the honey (if using), lemon juice, and sweet red wine or grape juice.
- Combine EverythingStir the mixture until all the ingredients are evenly coated and the flavors are well combined.
- Chill and ServeFor best results, cover the bowl and let the charoset sit in the refrigerator for about 30 minutes to allow the flavors to meld together.
- Serve it as part of your Seder plate or as a spread for matzo bread.