AI-generated image
Charoset
Apple and walnut paste
Charoset (חרוסת): Passover apple, walnut and cinnamon paste with grape juice
At the Passover seder, Israeli families from Ashkenazi and Sephardic backgrounds alike set out charoset, a sweet brown paste that recalls the mortar the Israelites used as slaves in Egypt. This is the Ashkenazi style: chopped apples and walnuts with cinnamon and sweet red grape juice, coarse and crunchy; Sephardic tables more often blend dates, almonds and dried fruit. Many families use sweet red wine; this recipe is alcohol free, and if you do add wine it is for adults only. It is eaten on matzo with bitter herbs, and leftovers are great on yogurt. The common mistake is pulsing it to a purée: it should keep texture, like rough mortar. Chef's tip: chop the apple last and mix it with the juice at once so it doesn't brown.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 4 oz walnuts
- 2 crisp red applescored, not peeled
- ¼ cup red grape juice
- 1 tsp ground cinnamon
- 1 tbsp soft brown sugar
- 1 tsp lemon juice
- 4 Medjool dates (optional)pitted, chopped (optional, Sephardic touch)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toast 4 oz walnuts in a dry pan over a medium heat for 3–4 minutes until fragrant, then cool and chop finely by hand.
4 minStep 2: Mix ¼ cup red grape juice, 1 tsp ground cinnamon, 1 tbsp soft brown sugar and 1 tsp lemon juice in a bowl.
Step 3: Finely chop or coarsely grate 2 crisp red apples and stir them straight into the juice so they don't brown.
Step 4: Mix in the walnuts, and 4 Medjool dates if using, to a coarse, moist paste. Taste and add a little more cinnamon or juice. Chill until the seder; it keeps for 2 days.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does charoset take?
- About 15 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of crisp red apples?
- Pears, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
Olive salsa dip
A chunky Mediterranean salsa of chopped black olives, tomato, pepper and spring onions with chives, basil, garlic, red wine vinegar and olive oil. Serve it cold or at room temperature with corn chips or toasted bread.