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Recipe

Charoset

15 min • 4 to 6 servings •
Andrew Sachs
Matzo topped with a mound of sweet, spiced apple-nut mixture on a plate, with a bowl of the same mixture in the background.

You can keep the maror and your bitter herbs… just lay on the charoset. I love the stuff, especially caked on a big slab of matza. The only rule (from a kosher point of view) is that it has to resemble the mortar used by our enslaved ancestors to bond bricks together. One of my guests at this year’s seder said “If the mortar then tasted as good as the charoset I am eating now, I would have licked it out from between those bricks.” High praise indeed!

Ready

  • 3 Apples, cored and diced
  • ¼ cup toasted walnuts, crushed
  • Cinnamon, to taste
  • 2-4 Tbsp sweet red wine (Manischewitz in the US, Palwins in the UK)
  • Sugar to taste (optional)

    • Set

  • Bowl

    • Go!

  • Core and dice apples into small (roughly ¼ inch) cubes and add to bowl.
  • Add crushed walnuts, dust with cinnamon and mix.
  • Add a few pours of wine.
  • Mix, taste, and adjust accordingly.

    • Recommendations

    Any red wine will do if you don’t have the traditional sweet stuff. Just be prepared to add a little sugar to compensate.

    Passover sedar walnut

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