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.
During the week of Passover, my kids love breakfasting on matzo brei and snacking on apple slices slathered with leftover charoset.
What is charoset?
Charoset (pronounced Ha – Roe – Set with the emphasis on the second syllable) 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.
What wine to use in this charoset recipe?
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. And if you’re wondering about Kashrut, Kosher marsala wine is available.
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.
What dried fruit to use?
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 own preferred ingredients.
Is this a healthy recipe?
That would depend on your definition of “healthy.” It’s a simple homemade recipe made with a few real-food ingredients. And its main ingredients, walnuts and raisins, are healthy. So in this sense, this charoset recipe is indeed a healthy recipe.
However, it’s high in sugar and in carbs. Because of that, I think that charoset should be treated like candy, to indulge in occasionally, and in small amounts.
Can I double this charoset recipe?
Yes! This 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.
What about leftovers?
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.
- 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.
- Remove the food processor’s blade and use a rubber spatula to give the charoset one more good stir, scraping the bottom, until well-blended.
- Transfer the charoset to a serving bowl.
- If not using the charoset the same day, cover and refrigerate, but remove from fridge 2 hours before serving and give it one final stir.