Ashkenazi Apple and Walnut Charoset

Written by
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Giora Shimoni
Updated 08/28/19
Apple and walnut charoset

The Spruce
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: about 5 cups (20 servings)
Nutritional Guidelines (per serving)
91 Calories
5g Fat
10g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: about 5 cups (20 servings)
Amount per serving
Calories 91
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Protein 1g
Calcium 14mg 1%
*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 Israelite slaves 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 cup walnuts (or almonds, chopped)
  • 5 tablespoons sugar
  • 1 cup red wine
  • 2 teaspoons cinnamon

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Apple and Walnut Charoset
    The Spruce

  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. 

    Peeled apples in processor tube
    The Spruce

  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

  4. Stir well to combine.

    Shredded apple and walnut shirred in bowl
    The Spruce

  5. Cover and refrigerate until ready to serve. Leftover charoset will keep, covered in the refrigerator, for 4 to 5 days. 

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? 

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