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 and you’ll want to eat all year long.
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.
- 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!
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.
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.
Easy 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
How to Make Charoset
Get out all the ingredients, and start by peeling the apple.
And then cut out the core and dice it.
Toast and chop the pecans.
Dice up the dried apricots.
Combine everything in a bowl. The apricot preserves add a nice sheen to it.
Stir it up well.
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.
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.
- 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
- 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.
- This recipe makes about 2 cups of Charoset, or 8 (1/4-cup) servings.
- 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.
- Store it in an airtight container in the fridge for up to 5 days.
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