|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*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.|
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.)
"The charoset was delicious and could not have been easier. The combination of sweet Fuji apples, red wine, and cinnamon gave the charoset amazing flavor, while the nuts—I used walnuts—added texture. I used a food processor with the coarse shredding disc to shred the apples." —Diana Rattray
5 Fuji apples, peeled, cored, and cut into large pieces
1 1/4 cups walnuts, or almonds, chopped
5 tablespoons sugar
1 cup dry red wine
2 teaspoons ground cinnamon
Steps to Make It
Gather the ingredients.
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.
Transfer the apples to a large bowl. Add the chopped nuts, sugar, wine, and cinnamon.
Stir well to combine.
Cover and refrigerate until ready to serve. Leftover charoset will keep, covered in the refrigerator, for four to five days.
- 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.
- For more texture and flavor, you may add some dried fruit to the apples. Add about 1/2 cup of raisins, dried cherries, or chopped dates to the shredded apples.
- Toast the walnuts or almonds for a more complex flavor.
- Dice the apples by hand if you prefer a chunkier texture.
How to Store Apple and Walnut Charoset
- Refrigerate leftover charoset in an airtight container and consume within 5 days.
- Apples become somewhat mushy when frozen, but freezing is an acceptable option if you plan to add leftover charoset in cakes, breads, or other baked goods. Transfer the charoset to an airtight freezer container or zip-close freezer bag. Label with the name and date and freeze for up to 6 months.