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…
And a few fun choices you can add in optionally
How long can you keep charoset?
The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator. We love making it early and letting it soak up all the added flavor. This also reduces the strong wine flavor that you’ll notice when you make it initially.
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:
1/4 cup Chopped dates or 1/4 cup Raisins (optional)
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.
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These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!
Chocolate Chip Coconut Macaroon
Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?
Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!
I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!
Roll into balls (I pinch mine at the top, but you don't have to).
Bake for 12-15 minutes until slightly golden brown at the top.
Let cool and drizzle with chocolate.
Store in refrigerator.
Amount Per Serving: 1 (without chocolate dipping)
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