📝 About This Recipe
This traditional Ashkenazi Charoset is the soul of the Passover Seder plate, symbolizing the mortar used by the Israelites in Egypt through its rustic, textured appearance. We balance the tartness of Granny Smith apples with the deep, earthy crunch of toasted walnuts and the warm aromatic embrace of cinnamon and cloves. A splash of sweet Manischewitz wine binds it all together, creating a sweet, nuanced relish that bridges the gap between ancient history and modern celebration.
🥗 Ingredients
The Fruit Base
- 3 large Granny Smith Apples (peeled, cored, and finely diced or grated)
- 2 large Gala or Fuji Apples (peeled, cored, and finely diced for sweetness)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
The Nut and Spice Blend
- 2 cups Walnuts (toasted and finely chopped)
- 2 teaspoons Ground Cinnamon (high quality for best aroma)
- 1/4 teaspoon Ground Ginger (adds a subtle brightness)
- 1/8 teaspoon Ground Cloves (just a pinch for depth)
- 1 pinch Kosher Salt (to balance the sugars)
The Binding Liquid
- 1/3 to 1/2 cup Sweet Kosher Red Wine (such as Manischewitz or Mogen David)
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Brown Sugar (optional, for a richer molasses note)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently until they are fragrant and golden. Let them cool completely before chopping.
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2
Once cooled, chop the walnuts finely by hand. You want a consistent pebble-like texture, not a powder.
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3
Peel and core your apples. For a traditional texture, use a box grater on the large-hole setting for half the apples and finely hand-dice the other half into 1/8-inch cubes.
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4
Immediately place the prepared apples in a large non-reactive mixing bowl and toss with the fresh lemon juice to maintain their bright color.
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5
Add the finely chopped toasted walnuts to the bowl with the apples.
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6
In a small separate bowl, whisk together the cinnamon, ground ginger, ground cloves, and the pinch of salt until well combined.
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7
Sprinkle the dry spice mixture over the apple and nut mixture, tossing thoroughly with a spatula to ensure every piece is coated.
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8
Drizzle the honey and the optional brown sugar over the mixture, folding gently.
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9
Slowly pour in the sweet red wine, starting with 1/3 cup. The goal is a moist, paste-like consistency that holds together but isn't 'soupy'.
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10
Taste a small spoonful. If the apples are particularly tart, add a touch more honey; if it feels dry, add the remaining wine a tablespoon at a time.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, though 3-4 hours is ideal to allow the juices to macerate and the flavors to marry.
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12
Before serving, give the charoset a final stir. If the nuts have absorbed all the liquid, add one last teaspoon of wine to refresh the shine.
💡 Chef's Tips
Toasting the walnuts is non-negotiable; it transforms the flavor from raw and bitter to rich and buttery. If you prefer a very smooth texture, you can pulse the ingredients in a food processor, but be careful not to turn it into a puree. For a non-alcoholic version, substitute the wine with 100% dark grape juice mixed with a teaspoon of balsamic vinegar. Always use a mix of apple varieties; the Granny Smiths provide the necessary structure while Galas provide the natural sugars. Make this no more than 6-8 hours in advance, as the apples will eventually lose their crunch and release too much water.
🍽️ Serving Suggestions
Serve a generous dollop on a sheet of crisp Matzo during the Hillel Sandwich portion of the Seder. Pair with extra-hot prepared horseradish (Maror) to experience the traditional 'sweet and bitter' symbolic contrast. This makes an excellent topping for Passover sponge cake or almond macaroons the next day. Serve alongside a glass of the same sweet red wine used in the recipe to echo the flavor profile. Leftovers are delicious stirred into morning yogurt or matzo brei.