By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
163 cal · 15 min
Traditional Ashkenazi Charoset With Apples and Walnuts
Recipe GLPRa62a56e75d1343
A classic Ashkenazi charoset combining diced apples and toasted walnuts with sweet Passover wine, sugar, and warm spices. This traditional mixture celebrates the blend of flavors and textures, perfect for Passover seders and as a symbolic representation of the mortar used by Hebrew slaves.
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Ingredients
1 1/2 pounds apples (about 3 medium apples), peeled, cored, and diced into 1/4-inch cubes
5 ounces walnuts, lightly toasted and coarsely chopped
2 tablespoons white sugar, plus more to taste
1 cup sweet red Passover wine, plus more to taste
1/4 teaspoon ground cinnamon
pinch Small pinch freshly grated nutmeg
Directions
If toasting the walnuts yourself, spread them on a dry skillet over medium heat for 3 to 4 minutes, stirring occasionally, until fragrant. Transfer to a cutting board and coarsely chop; set aside.
Peel and core the apples. Cut them into 1/4-inch cubes and place in a medium bowl.
Add the chopped walnuts, sugar, cinnamon, and nutmeg to the apples.
Pour the sweet Passover wine over the mixture and stir until well combined.
Taste and adjust sweetness with additional sugar or adjust wine intensity with more wine as desired. The charoset should be moist and well-mixed with no dry pockets.
Serve immediately or cover and refrigerate until ready to use. The charoset keeps well for several days in the refrigerator.
Comments
Apples, walnuts, sugar, and cinnamon are everyday finds at every Charlotte chain, and passover wine appears at Harris Teeter and Food Lion during spring holidays—no special trip needed for a holiday meal. At roughly $8 to $10 total for eight servings, the cost is genuinely low, around $1 to $1.25 per serving. The stated 15 minutes is honest: chopping apples and walnuts, mixing with sugar and wine, a pinch of spices—this is actual prep time, not a fiction. This is not a dish that reheats or sits; charoset is meant fresh and at room temperature on the Seder table, a same-night condiment, and it suits a holiday context where you're cooking once and serving a crowd without leftovers being an issue.
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