This is the Charoset that is most familiar to American Ashkenazi Jews. It is sentimental to my family as my kids grew up eating it on the first nights of the holiday. A fun tradition in my Seder is try flavors from around the Globe.
Get our other charoset recipes from around the world featured in this video:
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- 3 CupsServings
- ½ cup of crushed walnuts
- 2 Granny Smith apples, cored and grated on the large holes of a box grater
- 2 HoneyCrisp apples (or your favorite), cored and grated on the large holes of a box grater
- 2 tablespoons lemon juice
- ¼ cup honey
- 1 teaspoon ground cinnamon
- ½ cup raisins
- ¼ cup sweet red wine such as Muscat or grape juice
1. Preheat oven to 350°F.
2. Place walnuts on a sheet pan and toast them in a 350°F oven for 5 to 7 minutes until they are fragrant and have darkened slightly. Let cool.
3. Stir walnuts, apples, lemon juice, honey, cinnamon, raisins, and wine together. The Ashkenazi Style charoset can be stored, covered in the refrigerator, for up to 3 days.