Passover is not complete without a great recipe for traditional charoset with honey. This recipe comes from a charoset contest that my school conducted when I was younger. It was a hotly contested affair but this one won the day! The recipe came from one of my classmates who got it from her mother who got it from her mother in Israel. Lucky for all of us, I still remember and use the recipe. This recipe is kosher for Passover, gluten free, and dairy free.
What ingredients are in this recipe?
This recipe is so quick and easy to make. The only ingredients you will need are:
- Tart yet sweet honeycrisp apples
- Sweet wine - we used Rashi light but any sweet wine will do
- Chopped walnuts
A Step by step guide to making this recipe
Time needed: 10 minutes.
Traditional charoset with honey step by step
- Chop walnuts
Chop the walnuts to your desired size. Just be aware that the walnut flavor will not blend with the other ingredients as well with larger pieces.
- Chop the apples in a food processor
You can chop the apples by hand but it will triple the time it takes to make this recipe. If you have a Passover food processor...use it.
- Stir in the cinnamon
Sprinkle the cinnamon over the apples and try to sprinkle over as much surface area as you can.
- Add honey
Pour the honey over the top of the mixture.
- Stir in walnuts and wine
Last but not least are the walnuts and wine. Pour them into the mixture, stir, and serve.
Charoset is a traditional Jewish food served at Passover and is usually comprised of apples, cinnamon, and sweet red wine. The charoset is placed on the seder plate and is supposed to symbolize the mortar used by the Jewish slaves when making bricks in ancient Egypt. Eating the charoset allows to experience this in much sweeter and less labor intensive way.
For this recipe we used honeycrisp but you can feel free to experiment with other apples. Jazz, gala, pink lady, and Braeburn apples work for this as well. You can also mix and match them to make a blend of different apples.
This is a tough question because you are dealing with apples. On the one hand, you can make this recipe in advance and there will be nothing wrong with it flavorwise but it will start to brown pretty quickly. If you are going to make the charoset more than a few days in advance, we recommend putting 1 tablespoon of lemon juice into the mixture to slow down the browning.
If you are luck to have any leftovers there are a lot of creative ways to use it. Some of our favorites are:
-scrambled eggs with charoset and havarti cheese
-lamb or chicken topped with charoset
-mix it into our Easy Passover Quinoa Salad With Cranberries for a burst of sweet flavor
-serve it as a side dish to a savory main dish such as Quick Passover Chicken Marsala
2-3 days in the refrigerator at the most. After that the apples will start to disintegrate and the charoset will not taste fresh.
In addition to the apples you can chop up some figs and/or dates and stir them in. Pomegranate seeds are also a fun addition to the traditional charoset with honey.
More Passover recipes like this one
Traditional Charoset With Honey
- food processor (optional)
- 4 apple medium to large
- 1 cup walnuts chopped
- ¼ cup sweet red wine
- ½ cup honey
- 1 ½ teaspoon cinnamon
- Chop walnuts to your desired size. Use a food processor on pulse or chop by hand.
- Chop apples in the food processor (or by hand) until they are approximately ⅛ inch in size.
- Sprinkle the cinnamon over the apples.
- Pour honey over the apples.
- Stir in walnuts and wine.