Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

Serving Size: 10

An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Recipe by:

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10

Recipe Serving Size10

Cooking Tools Required

Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Ingredients

3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough

Optional

1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Instructions

Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Reheating Instructions

Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition