This classic Ashkenazi charoset tastes “just like Bubbe used to make,” says former Epi editor Alessandra Bulow, with finely chopped apples and toasted walnuts soaked in sweet Malaga wine and cinnamon. A touch of brown sugar adds depth, but the real hallmark here is texture: pleasantly chunky, not puréed. For that reason, we recommend dicing the apples by hand. (If you reach for the food processor, pulse carefully; you’re aiming for small pieces, not applesauce.)
An essential part of the Passover seder plate, charoset doesn’t end there. Spoon leftovers over yogurt for breakfast (as food writer Devra Ferst suggests in her Passover meal plan), or let it mellow overnight—the flavors deepen beautifully by the second seder.
Tips for making charoset
Adjust sweetness to taste. Depending on your apples and wine, you may want to add a small amount of honey or maple syrup—or skip the sugar entirely.
Don’t skip the toast. Toasting the nuts deepens their flavor and prevents the charoset from tasting flat.
Brighten it up. If making ahead (or if your apples are sweet rather than tart), a squeeze of lemon juice can wake things up and prevent browning. Finely grated lemon or orange zest also makes a nice addition.
Make it your own. Not all charosets are alike: Sephardic charoset is often a puréed mix of nuts and dried fruits (apricots, dates, golden raisins). Some communities swap the walnuts for pecans, hazelnuts, pistachios, or pine nuts, add fruits included in the Song of Songs (figs, pomegranates), or use Concord grape juice or elderberry wine.
Don’t toss the leftovers: Leftover charoset will keep for a few days and makes a wonderful topping for yogurt or cheesecake (or another Passover dessert). Or try it as a relish with melted cheddar on matzo for a Passover-friendly twist on grilled cheese.
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