Ashkenazi Apple and Walnut Charoset

Ashkenazi Apple and Walnut Charoset on a plate with crackers

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 20 servings
Yield: 5 cups
Nutrition Facts (per serving)
47 Calories
0g Fat
9g Carbs
0g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 47
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 0g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Charoset, an integral part of the Passover Seder, is a combination of fruit, nuts, spices, and wine meant to symbolize the mortar used by the enslaved Israelites in Egypt. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe. What's interesting about this recipe is that it uses dry red wine and sugar, rather than the sweet wines often employed in similar charoset recipes. (If you do opt for a sweet concord grape wine such as Manischewitz, skip the sugar or at least reduce the quantity.) 

Ingredients

  • 5 Fuji apples, peeled, cored, and cut into large pieces

  • 1 1/4 cups walnuts, or almonds, chopped

  • 5 tablespoons sugar

  • 1 cup red wine

  • 2 teaspoons ground cinnamon

Steps to Make It

  1. Gather the ingredients.

    Ashkenazi Apple and Walnut Charoset ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. Fit a food processor with an "S" blade or shredding disc. Feed the apples through the feed tube, pulsing several times to chop or grate the apples as desired. 

    Apples in a food processor

    The Spruce Eats / Cara Cormack

  3. Transfer the apples to a large bowl. Add the chopped nuts, sugar, wine, and cinnamon.

    Chopped apple, chopped nuts, sugar, wine, and cinnamon in bowl

    The Spruce Eats / Cara Cormack

  4. Stir well to combine.

    Apple, nut and spice mixture in a glass bowl with a wooden spoon

    The Spruce Eats / Cara Cormack

  5. Cover and refrigerate until ready to serve. Leftover charoset will keep, covered in the refrigerator, for four to five days. 

    Ashkenazi Apple and Walnut Charoset with crackers on a plate

    The Spruce Eats / Cara Cormack

Tips

  • If you don't have a kosher for Passover food processor, don't worry—you can still make this charoset. Simply chop the peeled apples finely by hand or grate them coarsely on a box grater. The texture of your charoset will vary, depending on whether you opt for chopping or grating. (Note that grated apples will take on more of the flavor of the wine and cinnamon than chopped apples). 
  • You can use any multipurpose apple (or a mix of varieties) to make charoset. Crunchy sweet-tart apples—such as Gala, Mutsu, or Pink Lady—are especially good. 
  • If you're lucky enough to have leftover charoset, think beyond the Seder meal, and enjoy it throughout the week. It's great on grilled fish or chicken, or as a condiment with cheese. 

More for Your Seder

Looking for more charoset options to serve at your Passover Seder? You'll find both traditional and modern recipes from around the world in this collection. This year, why not start a new tradition, and serve your family's favorite charoset alongside a recipe from another community in the Jewish diaspora?