Traditional Apple-Walnut Charoset

This was the greatest traditional charoset I have made my whole life and I have been making it for 97 years (since I was 4). The only problem was the dog food part of it, it was sour and tasted like a nintendo switch. But my husband and bag of lay's chips loved thank you MIchael Jordan, my cat and Tom Holland. Oh and fruity pebbles.

• Anonymous

• Chicago usa

• 4/17/2022

Great, easy recipe!

• Calecca

• US

• 3/28/2021

Never thought of toasting the walnuts before this. Definitely a keeper.

• Anonymous

• 3/25/2021

这是我吃过的最好的Charoset 70年来of eating it. Made it with pecans because we couldn’t get walnuts. Whatever you do, don’t use the food processor, because the best part is the texture. Hand chop everything. .

• Anonymous

• San Francisco

• 4/7/2020

Substitute 2T of honey for the sugar and don't toast the walnuts, use Macintosh apples because that's what we had, and I'm a child at my mother's side 55 years ago helping her make this by twice the amount. My cousins would always take an entire bowl just for themselves. Our favorite wine was always the Manischewitz Elderberry for making this. Oh, the hours I spent hand grinding walnuts!

• ruthm_in_ky

• originally from NJ, now in KY

• 4/13/2019

Needed dried dates, honey, lemon juice. Definitely not sweet enough and texture was to dry. No brown sugar. Try cream sherry if no Passover wine.

• wohrbach

• 4/23/2016

Very good version with the suggested additions of commenters. The following were good additions: lemon juice, orange zest and nuking the brown sugar in a 1/2 tsp of water before adding it. My modifications were to use a sweet white wine and lightly salt the nuts while still warm.

• kbseroussi

• Austin, TX

• 4/3/2015

Took this to a friend's seder and was asked for the recipe. Everyone loved it! I followed the basic recipe, with a few tweaks, using Gala, Fugi and Granny Smith apples - hand chopped and sprinkled with juice of half a lemon. I borrowed the idea from another reviewer and added the zest of one orange. I toasted the walnuts at 275 degrees for 25 minutes before hand chopping them. Instead of sugar, I sweetened it to taste with clover honey.

• Yohanah

• dayton oh

• 3/25/2013

I used galas and granny smiths (good for a little tartness) a combo of almonds and walnuts and no brown sugar. I added a little raw honey and the secret ingredient that brings this to a higher level: orange zest. It brightens the dish and makes it a bit more special. I'd love to eat it with yogurt as another cook suggested, but will have to make more next week since I don't have any leftovers (it was that good!)

• Anonymous

• NYC, NY

• 4/8/2012

I've tried this and found that Granny Smith apples and Golden or Raw sugar combo were more suitable for my guests. Thank you for reminding me the grand time that was had by all at the parties.

• Anonymous

• 4/6/2012

Macintosh or Braeburn/Galas - no brown sugar -- raisins!! In the food processor - amazing!!!! Keep for topping in Greek yogurt.

• Anonymous

• New York City

• 4/1/2012

I made this recipe for a Seder this past weekend and it was a HUGE hit! I altered the preparation to suit my preferences, and I used all organic ingredients, which I think makes everything that much more fresh and delicious. After coursely chopping the apples, I put them in the Cuisinart to make them less choppy. I then did the same thing for the walnuts. Mixed them together with about 2/3 cup of sweet organic kosher wine. I also added a tiny bit of water to the brown sugar, which I then heated in the microwave for about 10 seconds, and then poured that mixture over the apples, etc. Something about the heated brown sugar almost carmelized the recipe. It was such a big hit at our family's Seder, and so incredibly simple. I'm sure I'll be using this recipe for years to come.

• laurenmanning81

• cambridge, ma

• 4/25/2011

Great recipe. People asked for seconds (and thirds). I used two kinds of apples, which I think made it a little nicer and added raisins because I did not have sweet wine.

• annieruderman

• Paris, France

• 4/21/2011

Made this last year but used port instead of the Manischewitz and it was delicious. Making it again this year for sure.

• Anonymous

• Vermont

• 4/16/2011

Instead of Fujis or other "modern" breeds, I much prefer the apples we had as kids -- sweet crisp McIntoshes or Janathons. With those and the really sweet Manishevitz Concord Grape wine, there's no need for any extra sweetener, though I usually end up adding a tsp of honey to bind it all...and it always tastes better at the second seder!

• Anonymous

• Chicago

• 3/31/2010