Apple-Walnut Charoset for Easter Recipe

This classic Ashkenazi charoset tastes “just like Bubbe used to make,” says former Epi editor Alessandra Bulow, with finely chopped apples and toasted walnuts marinated in sweet Malaga wine and cinnamon. A touch of brown sugar adds depth, but the real feature here is the texture: just thick, not refined. Therefore, we recommend cutting the apples by hand. (If you reach for the food processor, pulse carefully; you’re aiming for small pieces, not applesauce.)

As an essential part of the Passover seder plate, charoset doesn’t end there. Spoon leftover yogurt for breakfast (as food writer Devra Ferst suggests in her Passover meal plan), or let the yogurt soften overnight—the flavor deepens beautifully at the second seder.

Tips for making charoset

Adjust the sweetness to taste. Depending on your apples and grapes, you may want to add a little honey or maple syrup—or use no sugar at all.

Don’t miss the toast. Toasting the nuts deepens their flavor and prevents the charoset from tasting flat.

Brighten it up. If made ahead (or if your apples are sweet rather than tart), a squeeze of lemon juice can wake them up and prevent browning. Finely grated lemon or orange zest would also be a great addition.

Make it your own. Not all charoset is the same: Sephardic charoset is often a mixture of nuts and dried fruits (apricots, dates, golden raisins). Some communities swap walnuts for pecans, hazelnuts, pistachios, or pine nuts, add fruits included in the Song of Solomon (figs, pomegranates), or use Concord grape juice or elderberry wine.

Don’t throw away leftovers: Leftover charoset will keep for a few days and makes a great topping for yogurt or cheesecake (or any other Easter dessert). Or try it as a meal with melted cheddar on matzo for an Easter-friendly grilled cheese twist.