Ashkenazi charoset with apples and walnuts is perfect for your seder and the much-anticipated Hillel sandwich. Charoset is also a great snack or element on a cheese board! With the addition of orange zest and currants, this fruit and nut mixture is even more satisfying than the classic original version.
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Why you'll love this recipe!
This Ashkenazi charoset recipe is based on my taste memory of what I ate at Passover seders growing up, with a couple little twists. The basic Ashkenazic recipe for this seder staple is apples, toasted walnuts, cinnamon, red wine. To enhance it – I’ve added currants and some orange zest.
When I take my first bite of charoset each Passover, I wonder why I don’t make it more often. I love the crunchy apples against the more meaty nuts and that earthy, fragrant wine and cinnamon scent.
Whether you celebrate Passover or not, I encourage you to try a version of this to eat on crackers or even with cheese for a healthy and filling snack.
You might also enjoy this pomegranate charoset with dried fruit and nuts - a bit more Sephardic style than Ashkenazic.
Ingredients and substitutions
The basic ingredients for this Ashkenazi charoset are likely staples in your pantry. There are a few notable substitution and preparation guidelines.
- Apples: I like to use a mix of sweet and tart apples. Stick to crunchier varieties like Fuji, rather than softer varieties like Red Delicious or MacIntosh.
- Walnuts: I toast the walnuts for an extra depth of flavor. No walnuts? No problem. Use pecans.
- Red Wine: I admit I grew up eating this with Manischewitz wine but please don't feel compelled to do the same. Any red wine will work or try grape juice or apple juice if you want it to be alcohol free
- Cinnamon: Use more or less as your taste buds guide you.
- Currants: If you want to use the dried fruit but don't have currants, try chopping up some raisins into smaller pieces. Or experiment with other dried fruits like apricot, dates, cherries or cranberries.
- Orange zest: This adds a touch of freshness and bright flavor.
Let's make charoset step-by-step
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
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1.Toast and chop your walnuts.
Beth's Tip!
The finer you chop your nuts and apples, the better the mixture will stick together and stay on your matzo. Instead of chopping by hand, try a food processor to more quickly achieve the texture you want. I grew up with fairly coarse charoset falling off my matzo so it's a fond memory and habit for me. Especially if you are making a big batch, the food processor could be the way to go!
2. Peel, core and chop your apple and sprinkle with a bit of lemon juice to retard any browning.
3. Once the walnuts have cooled a bit, mix with the apples and if using , add the currants.
4. Add cinnamon, wine and orange zest.
5. Mix and taste for flavor, adjust if needed.
Expert Tips and FAQs
- Ashkenazi charoset gets better tasting with time so feel free to make this hours or even a day in advance.
- Corollary to number 1: Leftover charoset also keeps well for several days in the refrigerator.
- The smaller you chop the nuts and apples, the better the charoset will stay on your matzo when you eat it.
- I put a variation of ½ - 1 cup of nuts in the recipe because it's really up to you what balance you want between apple and nut. If you're not sure, start with a ½ cup, taste the mixture and then add more nuts if you want a nuttier feel and taste. Also, apples vary in size so sometimes you'll have more or less apple. Let your taste buds be your guide!
Yes there are so many other styles of charoset - a chopped fruit and nut-based mixture. If you are of Ashkenazic descent, like me, you may have grown up eating chopped apples and walnuts mixed with Manischewitz wine - this recipe is a variation of that style.
If you are of Sephardic descent, your charoset likely has many dried fruits in it and may or may not have nuts. Another delicious variation is Iraqi charoset with walnuts and date syrup. Every family and every part of the diaspora has a different variation of this creative and symbolic element of the seder.
Charoset symbolizes the mortar that the Israelite slaves used to lay bricks. Like all traditional foods, variations abound. Traditionally charoset is served during the seder as a Hillel sandwich - which is charoset on matzo with horseradish. Sounds strange but it's actually quite delicious. Or maybe it just tastes good because by the time you eat it during a seder, you are so hungry you will eat anything! The symbolism is the combination of the bitter and sweet that is so integral to the Passover story.
Absolutely, as mentioned above, there are many variations, including an Iraqi style that is just date syrup and nuts. Having said that, make any version, even with wine in the recipe, and substitute in apple or grape juice or even try pomegranate molasses or balsamic vinegar. Just taste and adjust with added sweetness if needed.
Other OMG! Yummy Passover Recipes
Check out my Passover post for all of my Pesach-ready recipes. And I would definitely recommend serving this with matzo ball soup, or brisket or as a light lunch with a salad, in addition to its traditional place on the seder table .
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Ashkenazi Charoset
Beth LeeIngredients
- 1 medium sized apple peeled, cored, chopped (will be about 1.5 cups)
- Juice of ¼ of a lemon
- ½ - 1 cup walnuts toasted and chopped
- ¼ cup currants optional but recommended
- ½ teaspoon cinnamon or to taste
- 2-3 tablespoons of kosher wine or red wine adjust to your taste
- ¼ teaspoon orange zest optional but recommended
Instructions
- Toast and chop the walnuts.
- Peel, core and chop your apple and then sprinkle with a bit of lemon juice to retard any browning.
- Once the walnuts have cooled a bit, mix with the apples and if using , add the currants.
- Add cinnamon and wine and orange zest if using and mix well.
- Taste for flavor, adjust if needed. Charoset is all about your own preferences so adjust as you like it. Also, let it sit for a little while to let all the flavors come together and then taste it again.
Notes
-
- Ashkenazi charoset gets better tasting with time so feel free to make this hours or even a day in advance.
- Corollary to number 1: Leftover charoset also keeps well for several days in the refrigerator.
- The smaller you chop the nuts and apples, the better the charoset will stay on your matzo when you eat it.
- I put a variation of ½ - 1 cup of nuts in the recipe because it's really up to you what balance you want between apple and nut. If you're not sure, start with a ½ cup, taste the mixture and then add more nuts if you want a nuttier feel and taste. Also, apples vary in size so sometimes you'll have more or less apple. Let your taste buds be your guide!
Nutrition
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Hi! I'm Beth
Cookbook author, cooking teacher, preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open.
Holly
Hi Beth,
Just finished making the small batch charoset. I used pecans in lieu of walnuts, and Patron orange liqueur in lieu of orange zest...because that’s what I had...it’s delicious! Thanks:-)
Beth Lee
Patron Orange liqueur - I love your ideas Holly - so smart. If only I could come over and share it with you! Chag Sameach XO
Sandi
This recipe brings back memories of the recipe my Grandmother used to make. I can't wait to try it, this year a small batch is all we need.
Beth Lee
So many memory flavors in this dish for me too! Chag Sameach Sandi!