Charoset is a fruit and nut mixture that is used as a blessing for the Passover Seder. The texture of charoset symbolizes the mortar used by the ancient Israelite slaves of Egypt when they toiled under the rule of Pharaoh. Most Jews have a soft spot for charoset; eating it signifies the end of the long Haggadah blessings and the beginning of the Seder feast. In our home, we make extra charoset for the Seder and nosh on it all week!
My family’s charoset recipe is pureed to a paste before serving, Sephardic-style. Many of my Seder guests prefer the chunkier Ashkenazi style, so over the years I have created my own version. Most Ashkenazi charoset recipes are pretty simple, a mix of apples, sweet kosher wine, walnuts and spices. Of course I wanted to create my own spin on this concept. I developed a basic apple charoset, heavy on cinnamon and spice, sweetened with wine and honey. Then, rather than integrating walnuts into the charoset, I candied them with cayenne for a crunchy finish with a kick of spice. The walnuts here are served as a topping to the charoset; you shouldn’t mix them in or they’ll lose their delicious candied crunch.
This charoset can be made ahead– in fact, I encourage you to marinate it overnight before serving to improve the flavor. The nuts can also be candied ahead of time and stored separately from the charoset. Sprinkle on the candied nuts just before you put it on the table, or serve the nuts alongside the charoset and allow people to sprinkle their own onto each serving.
Note: this is an updated version of a recipe I posted back in 2010, not long after I started this blog. I like this new version much better than the original! I hope you will too. 🙂
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Apple Cinnamon Charoset with Candied Walnuts
Ingredients
Apple Cinnamon Charoset
- 1 1/2 pounds Gala or Fuji apples (about 4 medium apples)
- 5-6 tablespoons sweet kosher wine
- 1 tablespoon honey (use agave to make vegan)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- Salt to taste
Candied Walnut Ingredients
- 1 cup raw walnuts (no shell)
- 1/2 egg white
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- Dash cinnamon
- Dash nutmeg (optional)
Instructions
To Make Charoset
- Peel and core the apples, then chop them fine. I usually put them in a food processor and pulse a few times till they're chopped fine but with texture. Careful, it's easy to over-chop if you go this route and you could end up with applesauce!
- Place the chopped apples in a bowl. Stir in 5 tbsp sweet kosher wine, honey, cinnamon, ginger, allspice and a pinch of salt (to taste). Taste the mixture; if you feel it needs more moisture or sweetness, add a bit more kosher wine. The wine will be soaked up a bit as the charoset marinates, but you don't want it puddling too much at the bottom of the bowl... a little puddling is fine.Cover the bowl, place in the refrigerator, and allow the mixture to marinate for 24 hours.
To Make Candied Walnuts
- Preheat oven to 300 degrees F. Separate egg white from yolk, then pour half of the egg white into a mixing bowl (just eyeball this, it doesn't half to be exact). Use a whisk to beat the egg white till frothy, then beat in the sugar, salt, cayenne, cinnamon and nutmeg. Add the walnuts to the egg mixture and stir till the walnuts are fully coated in the seasoned egg white mixture.
- Spread the walnuts out on a baking sheet lined with parchment or a silpat. Bake for 15-20 minutes till crisp. Remove sheet from the oven and allow the nuts to cool on the sheet.
- Pour the candied nuts onto a cutting board and roughly chop them into smaller pieces.
- Sprinkle on the candied nuts just before you put it on the table, or serve the nuts alongside the charoset and allow people to sprinkle their own onto each serving. The walnuts here are served as a topping to the charoset; you shouldn't mix them in or they'll lose their delicious candied crunch.
Nutrition
tried this recipe?
Let us know in the comments!
I just discovered your site while preparing for this year’s Seder (just myself and hubby). All of the Passover recipes made for the Seder (and enjoyed throughout the week) were from you! And every one rated at 10 in my book. This Charoset recipe was fun to make, and the candied walnuts are addictive. Husband has always loved my Charoset, but he said that this one is the best one yet. Thanks, Tori!
So pleased to hear this! Very glad you found the site, happy to have you here. 🙂 Chag Sameach!
I love this charoset! I up the spices a bit because I love them so much. I also don’t peel my apples because I like the skin and I think the color really adds something (yes, I know, it’s supposed to be brown because it symbolizes mud…oh well, I like the skin!!). Yummy! Thanks for the recipe!
I use fresh ginger. How much should I use in lieu of jarred? Also, I would like to sprinkle with the candied walnuts but also have reg walnuts mixed into the charoset. If I have 6 apples, how much walnuts should I add. (Unsure of the ratio of apple to walnut. I have read several recipes that call for 1.5c of walnut for 3 apples but that seems like too much nut. I can get more apples if need be.)
I will be adding orange zest as well.
Thanks for all your suggestions-and you are just so gracious in all of your responses 🙂 Chag Sameach!
Hi Tori,
I was wondering if you have a recipe for stuffing for passover. I can’t seem to find one on your website and I love your recipes! Please let me know.
one stalk of celery cut into desired sized pieces, one vidalia onion cut into desired sized pieces. Combine both ingredients in a large bowl. Add 8oz of concentrated chicken soup and 1 1/4 cups of hot water. Sprinkle 1 teaspoon of salt and 1/4 teaspoon of pepper over the mixture. Mix in 4 cups of matzo farfel and 4 eggs. Bake the whole mixture in a greased large pyrex dish at 350 degrees for about 45 minutes covered, a crispy top can be made by uncovering the dish. Feel free to experiment with different combinations of fruits and nuts to complement your meat and chicken recipes. Lastly, cut into squares for serving and enjoy this tasty and festive addition to your passover meal.
Do you use fresh ginger or ground ginger from a spice jar?
Ground from a jar.
love your recipes and clear directions with photos:)
Thanks Carol! 🙂
Didn’t have time to do it ahead, I’m making it about 4 hours ahead of Seder. Hope it will be ok.
Happy Passover!
Should be great Carol! Enjoy 🙂
do you have a recipe for the regular old fashioned haroset?
Ozzie you can use this recipe as a base. Instead of candying the walnuts, keep them raw and chop them up, then stir them into the apples. Moisten with additional wine if needed; add additional honey or spices to taste. That will give you a regular old-fashioned Ashkenazi-style charoset. 🙂
I keep the family tradition alive and make the charoses like my grandfather showed me.I carefully choose just the right apple, chop it with walnuts, add the sweet kosher wine and cinnamon. That’s it. I hope my children and grandchildren continue the family traditions.
I love it so much and I have a great recipe for it. My whole family eats it with the Matzoh it’s awesome. I always make extra cause if I don’t my family gets annoyed. LOL
Sounds delicious
The yummiest item on the Seder plate.