Charoset, haroset, or charoses is a sweet, dark-colored mixture made of fruits and nuts eaten at the Passover Seder. The word “charoset” comes from the Hebrew word cheres — חרס — “clay.” Jews eat charoset during Passover because its color and texture remind us of mortar (or mud used to make bricks) which the Israelites used when they were slaves in ancient Egypt.
Pictured are religious school students making Charoset during B-shul.
There are many variations for charoset. Some recipes have honey, figs and dates while others include avocado & banana. Below is Leah Lampel’s (my mom) recipe for Charoset. It serves a seder of twelve (unless someone makes a small meal out of it!)
3-4 apples, peeled, cored and chopped (if using food processor careful to not grate apples to mush)
1/2-3/4 cup chopped walnuts (if allergies substitute raisins & apricots)
1/4-1/2 cup sweet Kosher wine (start with 1/4 and add more if too dry)
3 Tablespoons Brown Sugar
1 Tablespoon Cinnamon
Mix all ingredients together in a large bowl. Taste and adjust sugar and cinnamon as needed.
If mixture is too dry, add more wine.
REFRIGERATE (can be made ahead and will stay for up to a week)