Charoset is a traditional Jewish dish eaten during the Passover Seder.  It symbolizes the clay that the enslaved Hebrews used in ancient Egypt to make bricks for the Pharoah’s store houses and supply centers.

You’re probably thinking, why would I want to prepare a dish that’s akin to gritty clay?  The coarsely chopped apples and walnuts are the only thing remotely close to the creation you’re envisioning.  This dish is more like a dessert:  honey, wine and apple are major components that balance the earthy walnuts and spicy cinnamon.

I munch on charoset throughout the Seder (and in the days after…gotta love leftovers!) by scooping it up with pieces of Matzoh.  Over the years I’ve learned that a pinch of horseradish does the trick to offset the sweetness (this combination is strangely addicting…).  I invite you to open your mind and try something new–I guarantee you’ll be hooked!  Save some prep time by using a food processor to chop the apples.


4 Apples (2 golden delicious; 2 red delicious), peeled and sliced into 8 sections per apple
Juice from 1/2 Lemon
1 C Walnuts, coarsely chopped
2 tsp Cinnamon
3 T Sugar
1/4 C Concord Manischewitz Wine (Mogan David works well too)
2-3 T Honey


1.  Place apples in a food processor and pulse until coarsely chopped.  Drizzle with lemon juice and transfer to a large bowl.

2.  Add walnuts, cinnamon, sugar, Manischewitz wine, stir until evenly combined.  Sprinkle with more cinnamon to taste.

3.  Drizzle honey on top and gently fold until evenly coated.  Place in refrigerator for at least 30-45 minutes, stirring every fifteen to marinate the apples.

4.  Serve with pieces of Matzoh (horseradish optional).


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