Sweet, sticky, and amazingly good, this charoset is made in the food processor with nuts, raisins, honey, a little wine, and no apples!
I don't consider Passover to be a particularly tasty holiday. Hanukkah is much better (hello, latkes!). Matzo is just OK (except when made into matzo brei), and the traditional Seder meal isn't a culinary masterpiece. However, charoset is a delicacy, and this recipe is especially good. Made with no apples, it's fabulously smooth, sticky, and sweet. If you like nuts and honey, you will love it!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Walnuts: Make sure you use raw, unsalted nuts. Pecans work well instead of walnuts. Make sure they're unsalted.
- 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. You can use chopped dates instead of raisins.
- 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. You can omit the wine completely or replace it with 100% grape juice.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Process 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.
Recipe Tips
- Double the recipe: 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.
- This is not a low-carb recipe. 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.
- How to serve: During Leil Ha'Seder, charoset is traditionally eaten with matzos and lettuce leaves as part of the ceremony. If you have leftovers, they're delicious on matzoh, apple slices, almond flour bread, or banana bread.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to a week. Remove the portion you'll use to the counter an hour before you plan on enjoying it.
Recipe Card
Easy Charoset Recipe (No Apples)
Video
Ingredients
- 2 ounces raw walnuts
- 3 ounces raisins
- 4 tablespoons honey - 3 ounces
- 2 tablespoons dessert wine - I use Marsala
- 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 and serve.
Notes
- 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. You can omit the wine completely or replace it with 100% grape juice.
- 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 an hour 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 is not a low-carb recipe.
Nutrition per Serving
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Disclaimers
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.
