This is the best charoset—it’s somewhat of a legendary recipe for most families, but the truth is, there is not much to it.
You really don’t need a recipe, but I’ll give you one anyways, still make sure to always adjust to taste.
No need to peel the apples before grating, I like a little to add to the color and texture. Feel free to buy chopped walnuts or quickly chop with a knife, however you prefer.
Ashkenazi Charoset
Servings
1 Servings
Ingredients
- 6 apples grated
- 1 cup walnuts finely chopped
- 1/2 teaspoon cinnamon
- 2-3 tablespoons sugar or honey
- 1/3 cup sweet red wine or grape juice
Instructions
- Place the apples and walnuts into a large bowl.
- Add cinnamon and sugar or honey.
- Stir in the sweet wine, we like to use the traditional Manischewitz Concord Grape, but any sweet wine or even grape juice is fine.
- Stir well and store in refrigerator until ready to serve.
- Charoset can last about 1 week in the fridge. If your family is anything like mine, make a bit batch and enjoy on matzo throughout the week.
Is that 1 cup of already chopped walnuts, or one cup of whole walnuts before chopping? Makes a difference I think.
For this recipe it doesn’t really matter, but the intent was 1 cup walnuts that you then finely chop
This is a delightful and simple charoset that my daughter loves. I usually make a Sephardic version with lots of dates and pecans and raisins, but this is more palatable for the kids. We love it, thanks!
Love all Jamie Gellers recipes. Everything I tried was so delicious.
It is really up to you, Rome apples or Fuji are nice.
What kind of apples should I use?
Thanks.
This is similar to my moms recipe! The key is chopping by hand.
You are scaring me with this Rosh Hashana talk!
@Etti Shalom And HaG Peasch Kasher V’Samach The Haroset that I make comes from my Polish Great-Grandfather Elisha z”l receipe he always mixed grated red apples and green apples together with finely chopped walnuts. He/I mix in sweet Kiddush wine with powdered cinamon. As to the amount? I always make from 8 red and 8 green and it is a Bissen Katzat from this and from that because true Yiddishe cooking is dependent on the Baal Habus. 😉 Actually I have a large family and the Kinder go crazy over Saba’s Haroset!