Pomegranate charoset (haroset), a classic Passover seder staple, marries the classic fresh apples of an Ashkenazic version with the dried fruits and nuts found so often in Sephardic recipes. The pomegranate molasses and juice replace the wine and add a beautiful color and depth of flavor.
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Why you'll want to make this recipe!
- If you celebrate Passover, this recipe is a great variation that gives a nod to Ashkenazic and Sephardic style charosets.
- There is no wine in it so if you're feeding kids and prefer something alcohol-free, this is a great choice. The pomegranate juice and molasses sub for the wine (beautifully).
- This is a delicious fruit and nut spread even if you don't celebrate Passover. My non-Jewish neighbor is one of my taste-testers and she was giddy when I brought more over - she uses it with cheese and thinks it would be a fantastic charcuterie board addition. So do I!
- This pomegranate charoset lasts in the refrigerator for at least a week so make it ahead and then eat it all week long as a nutritious and delicious snack on matzo or with cheese!
- Pomegranate molasses is a fantastic flavor-maker to add to your kitchen pantry so if this recipe encourages you to buy or make a bottle - yay!
Ingredients and substitutions
- Apples: Use any crisp sweet apple such as Fuji or Honey Crisp. Granny Smith is another option but it's more tart. If you have a tarter, crisp apple - then use it. The key is not to use a soft apple like a Delicious or a McIntosh.
- Pomegranate juice: Unsweetened pomegranate juice is what you are looking for - I find this available at big box stores, international markets, and Costco.
- Pomegranate molasses: Make your own (it's like boiling water) or buy it online or at your local Middle Eastern market.
- Dried fruits: I suggest various options for which fruits to use with dates and figs as a constant and prunes, tart dried cherries, apricots and dark and golden raisins as additional options. For the dates, I tested with Deglet Noor but Medjool would be delicious too - just keep in mind that they are usually larger, moister, and sweeter.
- Nuts: Be sure the nuts you use are unsalted! I suggest picking two of the four I list - pistachios, pecans, walnuts, and almonds. I really like the combo of pistachios and walnuts.
Let's make pomegranate 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.)
Jump to Recipe1. Whisk together the pomegranate molasses, pomegranate juice, honey, cinnamon and orange zest. Heat it briefly in the microwave - about 30 seconds - and add the dried fruit in. Let this sit while you prepare the nuts and apple (s).
2. Let the fruit soak for about 15 minutes (you can toast nuts and prep apple while you wait). Add the drained fruit to a food processor, reserving the soaking liquid. Pulse the dried fruit about 10 times.
3. Add the nuts and apples and pulse another 10 times. Add the salt and the reserved soaking liquid. Pulse another 10 times or so - to your preferred consistency - chunkier or smoother - up to you.
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4. Serve immediately or better yet, let it sit for a few hours to really let the flavors blend. Ok to store in the fridge for several days as well.
Beth's expert tips and recipe FAQs
- Some dried fruits are “drier” than others. For example - dried apricots usually feel drier than prunes or dates. Or some of your dried fruit might have been in the pantry longer. That’s why I’m suggesting a first step of soaking or "macerating" them in the recipe.
- Some pieces of the dried fruit may be much larger than others. Chop larger pieces into halves or quarters.
- Toasting the nuts can be done ahead of time.
- Sometimes walnuts or pecans are already chopped. If they are not and you are combining them with nuts that are much smaller, like the pistachios, give them a rough chop. But don't be too concerned -- everything is going into the food processor and different size pieces of nuts add texture and visual interest.
Charoset symbolizes the mortar the Israelites used to lay bricks when they were enslaved. Traditionally charoset is served during the seder as a Hillel sandwich - which is charoset on matzo with horseradish. The symbolism is the combination of the bitter and sweet that is so integral throughout the Passover story.
Sure, I would substitute the wine for the pomegranate juice. If you use sweet wine, then use a little less honey than is called for. You can always add more sweetness, but you can't take it away!
It makes for a delicious snack any day on matzo or when it's not Passover, any cracker. Mix it into yogurt or add it to your cheese platter. It pairs beautifully with so many hard and soft cheeses.
More Passover inspiration!
Check out my Passover post for lots of menu ideas, recipes and even suggested Haggadahs. You might also enjoy my Ashkenazic-style charoset!
- Matzo Nachos with Leftover Brisket (Vegetarian Option)
- Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
- Honey Almond Cake (Tishpishti) with Citrus Syrup
- Matzo Granola for Passover or Anytime!
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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!
Pomegranate Charoset Recipe
Beth LeeIngredients
- 1 crisp apple medium to large (about 9 - 12 ounces), peeled, cored, roughly chopped
- Juice of a ¼ lemon
- 1 cup of unsalted nuts toasted (walnuts, almonds, pistachios, or pecans - pick two)
- ½ cup of dried dates and figs I used deglet noor dates but medjool would be delish
- ½ cup of dried cherries/prunes/apricots/dark or golden raisins I love the tartness of the cherries but also liked a prune and apricot combo - so have fun with this!
- ¼ cup pomegranate juice
- ¼ cup pomegranate molasses
- ¼ cup honey or date syrup
- 1 teaspoon cinnamon
- 1 - 2 teaspoons orange zest zest of about a medium orange
- ¼ teaspoon kosher salt
Instructions
Soak dried fruit
- Combine the pomegranate juice and molasses, honey, cinnamon and orange zest in a bowl or measuring cup large enough to hold the dried fruit and liquid.
- Heat the liquid in the microwave for about 30 seconds just to warm it. Give it a whisk.
- Add the dried fruit into the warmed liquid and let it soak for about 15 minutes. Soaking the fruit will help with any dryness as well as infuse the fruit with more flavor.
Prep apple(s) and nuts
- While the dried fruit soaks, peel, core and chop the apple and spritz with the lemon wedge.
- Toast the nuts if not already toasted. My method is to lay them on a foil-lined tray and bake for about 4-5 minutes in a toaster oven at 350 - 375°F. No toaster oven? Use the regular oven. And set a timer - nuts go from perfectly toasted to burnt quickly!
Make the charoset
- Drain the dried fruit, reserving the soaking liquid. Put the dried fruit in the food processor and pulse about 10 times. Add the apple and nuts. Pulse about 10 more times. Add the soaking liquid and salt, pulse a few more times. Check the texture and taste for flavor. If you’re happy, stop pulsing.
Serve or store
- Leave out if serving shortly after making it, otherwise, store in the refrigerator. Charoset benefits from some time for the flavors to really blend together. And it should last for at least a week or longer in the refrigerator. Besides its traditional usage on the seder plate and in a Hillel sandwich, charoset makes a great snack all through Passover on matzo and also pairs beautifully with cheese and yogurt!
Notes
-
- Some dried fruits are “drier” than others. For example - dried apricots usually feel drier than prunes or dates. Or some of your dried fruit might have been in the pantry longer. That’s why I’m suggesting a first step of soaking or "macerating" them in the recipe.
- Some pieces of the dried fruit may be much larger than others. Chop larger pieces into halves or quarters.
- Toasting the nuts can be done ahead of time.
- Sometimes walnuts or pecans are already chopped. If they are not and you are combining them with nuts that are much smaller, like the pistachios, give them a rough chop. But don't be too concerned -- everything is going into the food processor and different size pieces of nuts add texture and visual interest.
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 says
Wow, this is delicious! Very fresh and marries the Sephardic dried fruits with the Ashkenazi apples! The zest really brightens and picks up the flavors. One could spread it on hay and it would be all gobbled
up . Looks so pretty in the antique blue bowl with the garnish too! Perfect for the Passover table. Thanks!
Beth Lee says
Thanks for sharing your feedback - I'm not going to test out the "hay" application but that's quite a compliment on the taste of this recipe!! I'm loving it even after being such an Ashkenazic charoset fan all these years!