Go Back

Sweet and Nutty Charoset

This Seder plate staple gets its flavor and crunch from apples, walnuts, and the delicious tastes of fall's favorite spice--cinnamon. Double the recipe if you're serving a crowd as it makes a delicious nosh on matzoh or all by itself.
Course Sides
Cuisine Jewish
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups

Ingredients

  • 2 large apples, diced into small-medium pieces (I prefer Fuji or Honey Crisp, but any variety will do!)
  • 1 cup walnuts chopped
  • 3 tbsp. Kosher sweet wine or Kosher grape juice
  • 2 tbsp. brown sugar
  • 1 tbsp. ground cinnamon
  • 12 dates, cut in small pieces
  • fresh lemon juice

Instructions

  1. In a small dry skillet, toast walnuts for about 5 minutes, just until warm. Remove from pan and chop into small pieces.
  2. Add the chopped apple to a large bowl and squeeze a little fresh lemon juice (about half a lemon) over the apples. Stir to make sure all of the apples are coated. Add the rest of the ingredients including the chopped walnuts and stir to make sure everything is well combined.
  3. Taste to see if you prefer a little more cinnamon or sugar; if so, adjust accordingly. Refrigerate until ready to serve. You can also serve at room temperature.

Recipe Notes

  • Make this the day before, or morning of the Seder.
  • Grate apples and use a food processor for a smoother texture.
  • Feel free to mix up your charoset, by adding dried fruit or choosing different nuts
  • If you have extra small bowls, you can place an individual charoset serving at each guest’s place setting.