Sweet, sticky and delightful, this charoset recipe is also very easy to make. It is made with nuts, raisins, honey and a little wine.
This charoset recipe is so so good! Plus it’s very easy to make. If it weren’t so high in calories, I would eat it every day, not just on the Passover Seder.
Charoset is a sweet, sticky paste made of fruit and nuts. It’s traditionally eaten at the Passover Seder. Sweet, sticky and delightful, this charoset recipe is also very easy to make.
I like to use marsala wine in this charoset recipe. This is a (delicious) departure from tradition, for sure, but any sweet dessert wine will do.
If you wish, you can also make this charoset recipe without wine. You can simply omit the wine, or you could use 100% grape juice instead. But the wine does add wonderful flavor, and it’s such a small amount.
You can also replace the raisins with chopped dates. It’s really a very flexible, forgiving recipe, so play with it and use your own preferred ingredients.
This charoset recipe yields a fairly small amount of charoset – 3/4 cup, or 6 servings. If you’re hosting a big Seder, you can easily double this recipe. Leftovers keep well in the fridge, in an airtight container, for about a week.
During the week of Passover, my kids love breakfasting on matzo brei and snacking on apple slices slathered with leftover charoset. 🙂
- 2 oz raw walnuts
- 3 oz raisins
- 4 tablespoons honey (80 grams)
- 2 tablespoons marsala wine (or any dessert wine)
- 1/2 teaspoon vanilla extract
- Process the walnuts in your food processor until finely chopped, but not a paste.
- Add the raisins, honey, wine and vanilla extract and process until fairly smooth.
- If not using the charoset the same day, cover and refrigerate, but remove from fridge 2 hours before serving.