This easy Charoset recipe features crisp sweet/tart apple, dried apricots, apricot preserves, toasted pecans, and aromatic cinnamon for a Passover dish that tastes like apple pie filling. It’s so delicious, you’ll want to eat it year-round!
For the past few years, each Passover I’ve been playing around with my Charoset recipe to come up with something I really love. This year I finally got it down pat!
Charoset is an easy recipe to customize the flavor and really make your own. For example:
- You can use different types of apple for a whole new taste.
- Most recipes have nuts, commonly walnuts, but sometimes almonds or pecans.
- Other recipes have dried fruit, such as raisins, dates, or figs.
- Most versions have cinnamon, and some also call for other warm spices, such as nutmeg.
- There’s typically some type of sweetener, such as honey or brown sugar.
- And quite a few recipes also have a little bit of Passover-friendly red wine.
This easy Charoset recipe that I’m sharing today is made without wine, and it’s my absolute favorite version. It tastes like apple pie filling!
Why You’ll Love This Recipe
- No bake. This Charoset recipe is as easy to make as it is delicious! It’s just a matter of chopping pecans, dried apricots, and fresh apple, and then combining everything.
- It tastes like apple pie filling. With apple, cinnamon, and sweet apricot preserves, it really does taste like pie filling!
- It’s versatile. Of course you can eat it on top of matzah (it’s one of my favorite Passover breakfasts!), but it’s also delicious year-round on top of yogurt, cottage cheese, oatmeal, pancakes, etc.
The Best Charoset Recipe
In this recipe, I use a sweet/tart apple that provides great flavor and crunch.
Dried apricots and apricot preserves really help bring the sweet flavor of apricot to the foreground.
Toasted pecans add nutty crunch and depth.
A little bit of fresh lemon juice adds balance.
A hefty spoonful of cinnamon and a little touch of salt are the finishing touches.
- Sweet/tart apple (such as Honeycrisp)
- Dried apricots
- Toasted Pecans
- Apricot preserves
- Fresh lemon juice
- Toast and chop the pecans. Dice up the dried apricots.
- Peel, core, and dice the apple.
- Add all the ingredients to a bowl and stir to combine. If you have time, cover it and let it sit in the fridge for 2 hours before serving.
Can You Make Charoset Ahead of Time?
Yes! You can make Charoset up to 5 days ahead and store it in an airtight container in the fridge.
As this sits in the fridge the flavors blend well and it releases liquid, which turns into a deliciously sticky sweet syrup that collects in the bottom.
- Use a crisp apple. Any type of apple will work, but I like to use a crisp apple (like Honeycrisp or Granny Smith) so it doesn’t completely lose its crunchy texture even after a couple days in the fridge.
- Take the time and toast the pecans. It adds a delicious toasted nutty component to the dish. You can toast pecans on a baking tray in a 350F oven for 7 to 10 minutes, or in a skillet on the stovetop over medium heat for about 5 minutes.
- Let Charoset sit for about two hours before serving. Plan ahead just a little bit and let it chill in the fridge for a while because it’s even more delicious after the flavors have had the chance to blend.
What is the Meaning of Charoset?
Derived from the Hebrew word “cheres”, meaning “clay”, you can also find this dish transliterated as Haroset or Haroseth.
It is a sweet condiment of fruit, nuts, and spices that Jewish people eat during Passover, notably during Passover feasts known as Seders.
What Does Charoset Symbolize in Passover?
Charoset is traditionally a brown paste-like condiment that’s meant to look like the mortar that the Hebrews used to make bricks while they were slaves in Egypt, the story of which is told in the Book of Exodus in the Bible.
Eating Charoset is not a mandate in the Torah; rather, the purpose of eating Charoset is from the Talmud.
You can read more about Charoset and the meaning behind it in Eater, Jamie Geller, Reform Judaism, and Chabad.
How Do You Eat Charoset?
Traditionally, Jewish people eat this along with bitter herbs (which are called “maror”) as part of a Passover Seder. It also makes a delicious breakfast or snack on top of matzah.
I think this version with apricots and pecans tastes similar to apple pie filling, and you can enjoy it in a few different ways.
Here Are a Few Ways to Eat Charoset Year-Round:
- Along with matzah or other crackers.
- On top of yogurt or cottage cheese.
- As a topping for pancakes, waffles, French toast, or crepes.
- Warmed up and topped with a scoop of ice cream or a dollop of whipped cream.
More Passover Recipes to Try
- Beef Brisket
- Potato Kugel
- Coconut Macaroons
- Vegetarian Borscht
- Flourless Chocolate Cake
- Coconut Chicken Tenders
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Easy Charoset Recipe with Apricots and Pecans
- 1 large sweet/tart apple peeled and diced small (such as Honeycrisp)
- 1/2 cup dried apricots chopped small
- 1/2 cup pecans toasted and chopped
- 1/2 cup apricot preserves
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon ground cinnamon
- 1 pinch salt
- Stir together all ingredients in a large bowl.
- If you have time, cover it and let it sit in the fridge for 2 hours before serving.
- Recipe Yield and Serving Size: This recipe makes about 2 cups of Charoset, or 8 (1/4-cup) servings.
- Customize It: You can put your own signature flavor on this recipe by swapping ingredients out for your favorites. Use whatever kind of apple you want and any type of dried fruit, nuts, and preserves.
- Storage: Store it in an airtight container in the fridge for up to 5 days.