I make it with nuts, raisins, honey, and just a little wine. I simply add the ingredients to the food processor and let it do all the work! I don’t consider Passover to be a particularly tasty holiday. Hanukkah is much better (hello, latkes!). Matzo is not very good (except when made into matzo brei), and the traditional Seder meal, while certainly tasty, is not exactly a culinary masterpiece. However, charoset is a delicacy, and this recipe is particularly good. Made with no apples, it’s fabulously smooth, sticky, and sweet. If you like nuts and honey, I think you will love it!
Ingredients
Storing Leftovers
The leftovers keep well in the fridge, in an airtight container, for about a week. Do take them out of the fridge an hour or two before you plan on enjoying them.
Walnuts: Make sure you use raw, unsalted nuts. Raisins: I use 3 ounces, and I prefer dark raisins over golden raisins. However, if all you have are golden raisins, you can go ahead and use them. Honey: Just ¼ cup adds the perfect amount of sweetness and stickiness. Dessert wine: Traditionally, you would use a Jewish dessert wine. I often use marsala wine, which is a departure from tradition, for sure, but a tasty one. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
You start by processing the walnuts in your food processor. You want them finely chopped, but you should stop before they become walnut butter. Transfer the charoset to a bowl and serve it. If you have leftovers, they’re excellent on matzoh, apple slices, almond flour bread, or banana bread.
Recipe Card
