Simple Passover Charoset Recipe
This classic Ashkenazi charoset is made with finely chopped apples, walnuts, cinnamon, and sweet red wine. Fresh, lightly sweet, and meant to stay loose and chunky, it comes together in minutes and is perfect for the Passover seder table.
Servings: 8
Calories: 131kcal
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.
Notes
Prep ahead: Make the charoset a day or two before you are serving it. The flavor only gets better and it's an easy thing to cross off your seder prep list.
Swap the wine: You can make this charoset recipe with grape juice instead of the traditional sweet red wine. Just be sure to use a classic purple grape juice (like Kedem) and not a white grape juice or sparkling grape juice.
Nut-free version: Leave out the walnuts and substitute chopped dates or raisins for added texture.
Storage Info: 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 then just take out what I'll need for each meal.
Nutrition
Calories: 131kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
