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.
- 3 medium tart apples (such as Gala, Fuji, or Granny Smith), peeled, cored, finely chopped
- 1½ cups raw walnuts
- ½ cup sweet red wine (such as Manischewitz Extra Heavy Malaga)
- 1 Tbsp. light brown sugar
- 1½ tsp. ground cinnamon
- Pinch of kosher salt
- 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.
- 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 →
Components 3 medium tart apples (such as Gala, Fuji, or Granny Smith), peeled, cored, finely chopped 1½ cups raw walnuts ½ cup sweet red wine (such as Manischewitz Extra Heavy Malaga) 1 Tbsp. light brown sugar 1½ tsp. ground cinnamon Pinch of kosher salt Method Preheat oven to 350°. Spread out 1½ cups raw walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden, 6–8 minutes.
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 method was first printed online in February 2006; it has been updated for style. Head this way for more of our best Passover recipes →
