Charoset is one of those Passover foods that doesn't need much explaining if you grew up with it. This classic apple walnut charoset is the one I've been making (and eating straight from the bowl) for as long as I can remember. Finely chopped apples, walnuts, cinnamon, and sweet red wine come together into something that's fresh, lightly sweet, and very intentionally not a smooth paste (that's the Sephardi version).
This is traditional Ashkenazi charoset, so the texture matters. The apples should keep their shape, the walnuts add crunch, and the wine brings it all together without making it soggy. It mixes up in minutes and can be made ahead of time, which is exactly what you need when the rest of your seder prep is keeping you busy.
What is charoset?
Charoset is a symbolic food served on the Passover seder plate. Traditionally made from chopped apples, nuts, wine, and spices, it represents the mortar used by the Israelites when they were enslaved in Egypt.
During the seder, charoset is eaten with matzo and bitter herbs as part of the retelling of the Exodus story. While recipes vary by region, this apple walnut charoset is the version most Ashkenazi families recognize from their seder tables.
TL;DR - Traditional Apple Walnut Charoset
- 🍎 What it is: A classic Ashkenazi charoset made with finely chopped apples, walnuts, cinnamon, and sweet red wine.
- ⏱️ Prep Time: 10 minutes, no cooking required.
- 🥄 Texture matters: This version stays loose and chunky, with apples that hold their shape, not blended into a paste.
- 🍏 Apple tip: Use firm, crisp apples and avoid overmixing so the mixture doesn't turn mushy.
- 🍷 Wine swap: Sweet red wine is traditional, but purple grape juice works just as well.
- 📦 Make ahead friendly: The charoset is even better after resting overnight in the fridge.
- 🔗 Building your seder menu? Serve this charoset alongside my baked gefilte fish and farfel muffins, then finish with matzo crack or my classic chocolate chip mandel bread.
Jump to:
Key Ingredients
- Apples: I never use the exact same apple combo twice, but I do like a mix of sweet and tart. The key is choosing firm apples that will hold their shape once they're chopped and mixed with the wine and nuts. You want texture, not applesauce. Typically you can use what you have in the fridge. Pink Lady, Gala, Sweet Tango, and Honeycrisp all work really well together. I skip Red Delicious because they can get mealy, and Granny Smith because they can take over with too much tartness.
- Walnuts: Look for chopped walnuts in the store. If you can only find whole or walnut halves, take the time to chop them up before adding them to the recipe. If you need to make it nut-free simply leave out the walnuts. For added texture, swap in chopped dates or golden raisins.
- Sweet Red Wine: Manischewitz wine is the classic sweet red wine for Passover, but if you need to stay away from wine you can absolutely substitute for grape juice.
How to make the best ashkenazi charoset
Step 1: Dice the apples into small pieces and place in a medium bowl.
Step 2: Chop the walnuts to a similar size and add to the bowl along with the cinnamon. Toss to combine.
Step 3: Add the sweet red wine gradually, stirring until the mixture is lightly coated and spoonable. Cover and refrigerate for at least 1 hour or overnight. Stir before serving.
Serving ideas for seder and beyond
While charoset is traditionally eaten during the seder on a piece of matzo with bitter herbs as part of the Hillel sandwich, outside of the seder, it's just as good. Try it spread on matzo crackers as a snack, make a turkey sandwich on these Passover rolls for lunch or on top of slices of baked gefilte fish for an easy appetizer. Or do like I do and spoon it straight from the bowl to your mouth (no judgment here).
Charoset FAQ's
Stored in an airtight container, charoset will last up to a week in the fridge. I typically make a double or triple batch before the seders and the just take out what I'll need for each meal. Then we eat the leftovers during the rest of Passover (an 8 day holiday).
Apples release juice as they sit. Stir before serving, or add a small handful of extra chopped apples to absorb excess liquid. I use a slotted spoon to remove the charoset from the storage container into my serving dish.
Ashkenazi charoset is fresh and chunky, made primarily with apples and nuts. Sephardic charoset is often blended and includes dried fruits like dates and figs, creating a thicker, paste-like texture.
More great Passover recipes to try
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📖 Recipe
Simple Passover Charoset Recipe
Ingredients
- 2 cups Apples, diced
- 1 cup Walnuts, chopped
- 1 TB Cinnamon
- ⅔ cups Sweet red wine I suggest Manischewitz, Red Concord
Instructions
- Chop your apples into small pieces (a bit bigger than diced). They pieces do not need to be uniformly sized. Put them in a medium sized glass bowl.
- If your walnuts are not already chopped, chop them to about the same size as the apples. Add the chopped nuts and cinnamon to the bowl with the apples. Toss this around until well combined.
- To the apple mixture, add the sweet red wine and mix together well. Cover and refrigerate until ready to use.
Holly Marr says
Delicious! And so easy to make.