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4 Simple Charoset Recipes

4 Simple Charoset Recipes

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Less than a week until Seder night means it’s definitely time to start thinking about the Seder plate foods, including charoset—a mixture of apples, nuts and wine which resembles the mortar and brick made by the Jews when they toiled for Pharaoh. This is used as a type of relish into which the maror (bitter herb) is dipped (and then shaken off) before eating.

Click here to learn more about the meaning behind charoset.


The base of any charoset is sweet apple and/or pear, walnuts and red wine. Fruit—small dice, large dice or grated, that’s up to you. Nuts chopped or ground—again, up to you. It’s a matter of taste. Can’t decide? Make a few versions and have a vote.


Some people like to add dried fruit like raisins, dates, prunes or apricots, and spices like cinnamon, nutmeg, cloves or allspice. Desiccated coconut can add another layer of texture, and is a good alternative for the nut-allergic.


I’ve got four variations for you here, but feel free to play around and come up with your own.

Simple Chabad-Style Charoset


  • 1 red apple
  • 1 pear
  • 1 cup chopped or ground walnuts
  • ½ cup sweet red wine

Peel and finely dice the apple and pear. Mix in the ground nuts and wine. Refrigerate until serving. Add a little more wine immediately before serving.


Chunky Charoset


  • 1 apple
  • 1 pear
  • 1 cup chopped or ground walnuts
  • ½ cup raisins
  • ½ cup sweet red wine
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg

Peel and finely dice the apple and pear. Mix in the ground nuts, raisins, wine and spices. Refrigerate until serving. Add a little more wine immediately before serving.


Smooth Charoset


Use any of these recipes and pulse in a food processor until it reaches a thick paste consistency.


Nut-Free Charoset


  • 1 apple
  • 1 pear
  • 1 cup desiccated coconut
  • ½ cup raisins
  • ½ cup sweet red wine

Peel and finely dice the apple and pear. Mix in the rest of the ingredients. Refrigerate until serving. Add a little more wine immediately before serving.


There’s one major “problem” with charoset—it’s customary to shake the charoset off the maror before eating, but the charoset is quite delicious! So, set some charoset aside in a separate container for later use. Mix it into your breakfast yogurt, or serve warm with a scoop of vanilla ice cream.

What kind of charoset will you be making for Passover? Got a special family recipe? Leave a comment and share it with us!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Chabad.org Staff via chabadone.org March 27, 2016

Re Alcohol free Yes, no problem. You can substitute with grape juice Reply

Anonymous Israel March 24, 2016

Charoset without alcohol I need to have an alcohol free seder. Can I substitute the wine with grape juice? Will the meaning stay the same?
Thanks Reply

Casper Netherlands April 3, 2015

Yam yam Goody! Reply

Shanna Montrose April 2, 2015

Charoset Recipe I have always made Charoset with Apples, walnuts, wine, cinnamon, nutmeg, and honey. That is the way I was taught. Is there any reason not to put the honey? Reply

David Chester Petach Tikva, Israel April 1, 2015

The Use of Charoset Thnks for your reply Rabbi Menachem Posner. But I am confused by it.

If the purpose of the charoset is to help clean the maror, and so that its taste remains bitter, why do we need to make the charost according to these rccipies at all?

Salt or something similar would be able to disperse the "little creatures" and not make the charoset sweet.

Since the charoset represents the morter in building construction, could we not eat it separately?

A good and pleasent festaval to you all. Reply

Menachem Posner March 31, 2015

To David Chester We read that we are to shake off the charoset in the Code of Jewish Law 475:1. The reason is because the mitzvah is to eat maror, and we do not want to dilute its bitter taste.

But, you ask, what's the point of dipping in charoset if you cannot even taste it? One reason for the charoset in the Talmud is that there was once a little creature that was commonly found in the maror. Immersing it in charoset would cause the critter to die, but this is not a reason to eat the charoset.

About having four ingredients, while it is striking that many charoset recipes have four ingredients, that is not at all integral, and many Jews make charoset from many, many ingredients. Reply

David Chester Petach Tikva, Israel March 31, 2015

Shaking Off Charoset Surely the purpose of providing charoset is to enjoy it during the seder and that means eating it not shaking it off. Can you please explain why the shaking is traditional--I have never heard of it before.

Also the tradition of having four ingredients along with the four questions etc for Pesach, is sometimes violated in these recipies. How significant is this? Reply

Judith Devons London March 30, 2015

I am allergic to nuts and uncooked apples and pears, so my charoset consists of finely chopped dates, bananas and raisins mixed with sweet red wine, sugar and cinnamon. Reply

Laura S. oak park, mi March 30, 2015

I do the basic recipe but have been known to add, in addition to, oranges,grapes, avocados, fresh dates and toasted pecans. Reply

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