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.
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
- 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…
- 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)
- 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.
- 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.