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Apple-Walnut Charoset for Passover
Make classic Ashkenazi charoset with chopped apples, walnuts, wine, and cinnamon—it's chunky, a touch sweet, and perfect for Passover or beyond.
👥 4 Servings⏱️ Prep & Cook: 5 min🔥 Cook: 5 min👤 Adeena Sussman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°. Spread out 1½ cups raw walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden, 6–⏱️ 8 minutes. Let cool; coarsely chop.
½ cups raw walnuts1
2
Stir together walnuts, 3 medium tart apples (such as Gala, Fuji, or Granny Smith), peeled, cored, finely diced, ½ cup sweet red wine (such as Manischewitz Extra Heavy Malaga), 1 Tbsp. light brown sugar, 1½ tsp. ground cinnamon, and 1 pinch kosher salt in a large bowl. Transfer to an airtight container; cover and keep at room temperature until ready to serve. Editor’s note: This charoset recipe was first printed online in February 2006; it has been updated for style. Head this way for more of our best Passover recipes →
medium tart apples (such as Gala, Fuji, or Granny Smith), peeled, cored, finely chopped3. light brown sugar1 Tbsp½ tsp. ground cinnamon1
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