Sweet, sticky, and delightful, this charoset is delicious and so easy to make. 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 to be 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 is not a culinary masterpiece. However, charoset is a delicacy, and this recipe is particularly good. Made with no apples, it's fabulously smooth, sticky, and sweet. If you like nuts and honey, I think you will love it!
Ingredients
You'll only need five simple ingredients to make this recipe. 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, unsalted nuts.
- Raisins: I use 3 ounces, and I prefer dark raisins over golden raisins. However, 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, for sure, but a tasty one.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Variations
- 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.
- Sometimes, I add a pinch of cinnamon.
Instructions
Making this 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 become walnut butter.
Add the remaining ingredients and process until smooth. Remove the blade and stir the mixture one more time with a rubber spatula, paying special attention to the bottom of the bowl.
Transfer the charoset to a bowl and serve it.
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 it.
Recipe FAQs
Charoset is a sweet paste made of ground fruit and nuts, traditionally eaten at the Passover Seder. It symbolizes the mortar that the Israelites, enslaved in ancient Egypt, used when forced to work as builders.
Yes. You can simply omit the wine, or you can use 100% grape juice instead of wine.
I like to use raisins. If you wish, you can replace the raisins with chopped dates. It's really a very flexible, forgiving recipe, so play with it and use your preferred ingredients.
Not really. You could try using a sugar-free honey substitute, but the raisins are still high in carbs. Since I only make this recipe once a year, I enjoy a small spoonful and then move my attention to the other items on the Seder table.
Serving Suggestions
During Leil Ha'Seder, charoset is traditionally eaten with matzos and lettuce leaves as part of the ceremony.
If you have leftovers, they're excellent on matzoh, apple slices, almond flour bread, or banana bread.
Storing Leftovers
The 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.
More Passover Recipes
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Recipe Card
Easy Charoset Recipe
Video
Ingredients
- 2 ounces raw walnuts
- 3 ounces raisins
- 4 tablespoons honey - (3 ounces)
- 2 tablespoons dessert wine - I use marsala wine
- ½ teaspoon vanilla extract
Instructions
- Process the walnuts in your food processor until they are finely chopped, stopping before they become a paste.
- Add the raisins, honey, wine, and vanilla extract. Process until combined.
- Remove the food processor's blade and use a rubber spatula to give the charoset another thorough stir, paying extra attention to the bottom, until well-blended.
- Transfer the charoset to a serving bowl.
Notes
- If not using the charoset the same day you make it, cover and refrigerate it for up to a week, but remove it from the fridge 2 hours before serving and give it one final stir.
- This recipe, as written, yields a fairly small amount of charoset - ¾ cup, or 6 servings. If you're hosting a big Seder, you can easily double this recipe.
- This recipe is obviously not low-carb. It's a traditional Jewish recipe that I make for my family once a year during the Passover holiday.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
