I make it with nuts, raisins, honey, and just a little wine. I simply add the ingredients to the food processor and let it do all the work! I don’t consider Passover as a particularly tasty holiday. Hanukkah is much better (hello, latkes!). Matzo is not very good (except when made into matzo brei), and the traditional Seder meal, while certainly tasty, is not exactly exciting, culinarily speaking. However, charoset is a delicacy. And particularly this recipe is so very good. Made with no apples, it’s fabulously smooth, sticky, and sweet. If you like nuts and honey, I think you are going to love it!
Ingredients
You’ll only need five simple ingredients to make this tasty Passover dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Walnuts: Make sure you use raw and unsalted nuts. These tasty nuts are among my favorites, by the way. Raisins: I use 3 oz, and I prefer to use dark raisins, not golden raisins. Though if all you have are golden raisins, you can go ahead and use them. Honey: Just ¼ cup adds the perfect amount of sweetness and stickiness. Dessert wine: Traditionally you would use a Jewish dessert wine. I often use marsala wine, which is a departure from tradition, but a tasty departure. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. It does make a difference, especially in an uncooked recipe.
Instructions
Making my version of charoset is so easy! The food processor does all the work. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by processing the walnuts in your food processor. You want them finely chopped, but you should stop before they turn into walnut butter. Now, add the remaining ingredients and process until smooth. Remove the blade and give the mixture one last good stir with a rubber spatula, paying special attention to the bottom of the bowl.
Expert tip
This recipe, as written, yields a fairly small amount - ¾ cup, or 6 servings. But if you’re hosting a big Seder, you can easily double this recipe.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use chopped dates instead of raisins.You can omit the wine completely, or replace it with 100% grape juice.Pecans work well instead of walnuts. Make sure they’re unsalted.
Serving suggestions
During Leil Ha’Seder, charoset is traditionally eaten with matzos and with lettuce leaves as part of the religious ceremony. If you have leftovers, they’re excellent on apple slices, on this almond flour bread, or on this banana bread.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for about a week. Do take them out of the fridge an hour or two before you plan on enjoying them. How to serve the leftovers? You can serve them on matzoh, wrap them in lettuce, or spread them on apple slices. They are also good on this almond flour bread.
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Recipe card
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