Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　This classic Ashkenazi charoset recipe is “just like Bubbe used to make,” says former Epi editor Alessandra Bulow, with chunky chopped apples and walnuts, drenched in sweet Malaga wine and warmed up with a touch of cinnamon. There’s also a little brown sugar in the mix for depth. For the most even texture, we recommend dicing the apples by hand. However, to save time, they can be chopped in the food processor—just be careful not to overprocess.

　　This Jewish staple is an integral part of the Passover seder plate, but can also be enjoyed beyond the holiday feast. In her Passover meal plan, food writer Devra Ferst counts on leftover charoset for breakfast, spooning the mix over yogurt as an easy way to start the day.

　　Of course, not all charosets are alike: Sephardic charoset is often a puréed mix of nuts and dried fruits (like apricots, dates, and golden raisins). Some communities switch out the nuts for pecans, pistachios, or pine nuts; add in other fresh fruits mentioned in the “Song of Songs,” like figs and pomegranates; or sub in Concord grape juice for the kosher wine. Whichever way you go, one thing is for sure: Charoset may improve the flavor of matzo and horseradish, but it also makes a wonderful Passover dessert topping. Cheesecake, anyone?

Ingredients

　　3 medium tart apples such as Gala, Fuji, or Granny Smith, peeled, cored, and finely diced

　　1½ cups walnut halves, lightly toasted, cooled, and coarsely chopped

　　½ cup sweet red wine such as Manischewitz Extra Heavy Malaga

　　1½ tsp. ground cinnamon

　　1 Tbsp. packed brown sugar

　　In a large bowl, stir together all ingredients. Store, covered in an airtight container, at room temperature until ready to serve. 

　　Editor’s note: This recipe was originally published in February 2006. Head this way for more of our best Passover recipes →