Traditional Passover Charoset Recipe
User Reviews
5.0
9 reviews
Excellent
Traditional Passover Charoset Recipe
Report
Bright, juicy apples meet nutty toasted walnuts in this perfectly balanced charoset, sweetened with just the right touch of cinnamon and kosher wine. It’s the mortar of tradition, but let’s be real: it’s also just really delicious.
Share:
Ingredients
- 2 medium apples (granny smith, fuji, pink lady, or gala)
- 2 cups walnuts
- 4 teaspoons brown sugar or coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon orange zest
- ¼ teaspoon salt
- ½ cup sweet kosher wine or grape juice
Instructions
- Finely dice the apples and set aside.
- In a dry skillet over medium heat, toast the walnuts for 4-5 minutes stirring frequently, until fragrant and lightly browned.
- Allow the walnuts to cool, then finely dice them.
- In a large mixing bowl, combine the diced apples, diced walnuts, brown sugar, cinnamon, cardamom, salt and either wine or grape juice. Stir until the mixture is evenly combined.
- Optionally, if you want finer charoset, you can pulse the mixture a few times in a food processor. Just be careful not to grind it down too significantly.
- Transfer the mixture to a sealed container and refrigerate for at least 4 hours. Serve the chilled charoset with matzah. To make a Hillel sandwich, spread charoset on a piece of matzah, layer with a small amount of horseradish, and top with another piece of matzah.
Equipments used:
Notes
- Toasting walnuts in a dry skillet over medium heat for 4-5 minutes brings out their deep, nutty flavor without overpowering the dish. Stir frequently to prevent burning.
- Toasting walnuts in a dry skillet over medium heat for 4-5 minutes brings out their deep, nutty flavor without overpowering the dish. Stir frequently to prevent burning.
- Chop apples and walnuts into small, even pieces for the perfect chunky texture. Over-processing can turn charoset into a paste—keep it rustic!
- Chop apples and walnuts into small, even pieces for the perfect chunky texture. Over-processing can turn charoset into a paste—keep it rustic!
- Let charoset chill for at least 4 hours (or overnight) to let the flavors fully develop. It’s worth the wait—don’t rush the magic!
- Let charoset chill for at least 4 hours (or overnight) to let the flavors fully develop. It’s worth the wait—don’t rush the magic!
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
51g
(78%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
37g
Monounsaturated Fat
7g
Sodium
202mg
(8%)
Potassium
522mg
(15%)
Fiber
8g
(32%)
Sugar
23g
(46%)
Vitamin A
84IU
(2%)
Vitamin C
7mg
(8%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 51g | 78% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 37g | 218% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 202mg | 8% |
| Potassium | 522mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 23g | 46% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Couscous Salad Recipe (with Pickled Vegetables)
Mediterranean, Middle Eastern, Israeli
5.0
(9 reviews)
