Charoset, also known as haroset, is a mixture of fruits and nuts eaten at the Passover Seder. Traditional Charoset is easy to make, and it’s one of those fly-by-the-seat-of-your-pants recipes, as you adjust as you go! This traditional haroset recipe is naturally gluten-free of course, and is a yummy, sweet condiment.

Traditional Charoset

Growing up, haroset was a childhood staple at our holiday. We’d make a batch as a condiment of sorts for our Passover sedar plate, and end up eating it for days on Matzo (now gluten-free matzo), or just as a yummy side by the spoonful! Since we always ended up enjoying it for days, we always made a bigger batch! You can always scale this down of course.

Traditional Charoset is made of…

• Diced apples
• Chopped walnuts
• Red wine
• Cinnamon
• And a few fun choices you can add in optionally

How long can you keep charoset?

Haroset without wine

You can use grape juice if you don’t want to use a sweet wine! Kedem was always the favorite growing up! Though, I haven’t checked those ingredients probably ever!

Okay, the answer I know you’ve been waiting for…

Haroset pronunciation

• In Israel the spelling and pronunciation is “charoset,” with a more guttural “ch” sound.
• The other pronunciation is a softer Ashkenazic “h” sound.

Want other Passover recipes? Try these family favorites: 

• Matzo Lasagna
• Matzo Bark
• Nanny’s Sweet & Sour Meatballs
• Coconut Macaroons
• Classic Chicken Soup (Slow Cooker & Instant Pot)

Traditional Charoset

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Prep Time 00:10 Cook Time 00:00 Inactive Time 00:00 Total Time 00:10 Serves 10

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Ingredients

• 6 apples, finely diced
• 1 tablespoon cinnamon, more as desired
• 1/3 cup red wine, more as desired
• 1-1/2 cup walnuts, finely chopped
• 1 tablespoon Honey, Maple Syrup, or Coconut Sugar (optional)
• 1/4 cup Chopped dates or 1/4 cup Raisins (optional)

Directions

1. In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve. If making it early, store covered in the refrigerator.

Recipe Notes

• I like to make ours the day before and store in the refrigerator.
• You can toast the walnuts if desired, but I never do! 
• We don't recommend using a food processor to dice your apples, simply use a knife and cut them up small.

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