Charoset, Ashkenazi & Sephardic

ingredients

Ashkenazi Charoset Ingredients

3 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and finely diced or grate
1 cup walnuts, finely chopped
1 teaspoon cinnamon
2 tablespoons honey (or more to taste)
¼ cup sweet red wine (like Manischewitz) or grape juice
1 tablespoon lemon juice (optional, for a little brightness)

Sephardic Charoset Ingredients

1 cup pitted dates
½ cup dried figs or raisins
½ cup almonds or walnuts
¼ teaspoon cinnamon
⅛ teaspoon ground cloves (optional)
2–4 tablespoons sweet red wine (or grape juice)
1 teaspoon orange zest (optional, for brightness)

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Recipe origin

Ashkenazi Charoset is a sweet, chunky mix of apples, walnuts, and cinnamon. It’s a staple on the Seder plate, symbolizing the mortar used by enslaved Israelites in Egypt. This version is fresh, slightly crunchy, and packed with warm, comforting flavors.

Sephardic charoset is rich, smooth, and deeply spiced, often made with dates, dried fruits, and nuts for a paste-like consistency. This version is commonly rolled into small bite-sized balls or served as a spread.

Make your favorite, or even better, make both!

step by step instructions

Ashkenazi Charoset

In a mixing bowl, combine the apples, walnuts, and cinnamon.
Drizzle in the honey and wine (or grape juice), then stir until everything is well coated.
Taste and adjust sweetness or cinnamon as needed.
Let it sit for at least 30 minutes to allow the flavors to meld. Serve at room temperature.

Sephardic Charoset

Soak the dates and figs (or raisins) in warm water for about 10 minutes to soften, then drain.
In a food processor, blend the nuts until finely chopped. Add the softened fruit, cinnamon, cloves (if using), and orange zest.
Pulse while slowly adding wine (or grape juice) until the mixture comes together into a thick paste.
Serve as a spread or roll into small bite-sized balls. If making balls, dust lightly with cinnamon before serving.

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