Charoset, 3 Ways

Try all 3 ways of making these delicious Charoset, one is better than the next.

Charoset, 3 Ways

Calories per serving: 8-10

Ingredients

    Eastern European Haroset (Ashkenazi)
  • 3 large apples (sweet and tart like Fuji, Pink Lady, Gala), peeled and diced fine
  • 1 cup walnuts, chopped fine
  • 2-3 tablespoons honey or sugar
  • 1½ teaspoons ground cinnamon
  • ½ cup sweet red wine
  • Northern Italian Haroset
  • 1 cup (150 g) cooked/canned chestnuts
  • 1 cup almonds
  • 1 cup pitted Medjool dates or other soft plump dates
  • ½ cup dried figs
  • 2 tablespoons poppy seeds
  • juice and zest of one large orange
  • ¾ cup sweet wine, or more if necessary
  • Persian Haroset (Hallaq)
  • ½ cup walnuts
  • ½ cup pecans
  • ½ cup almonds
  • ½ cup shelled pistachios
  • ½ cup pitted dates
  • ½ cup dried apricot
  • 1 apple (sweet like Fuji or Gala), peeled, cored and chopped into chunks
  • 1 ripe pear, peeled, and cored and chopped into chunk
  • 1 banana, peeled and quartered
  • zest and juice of one orange
  • 2 teaspoons freshly grated ginger
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • 2 teaspoons apple cider vinegar
  • ¼ cup pomegranate juice
  • ?-½ cup sweet red wine
  • garnish
  • crushed pistachios
  • fresh pomegranate seeds
  • chopped dried apricot

Instructions

    Eastern European Haroset (Ashkenazi)
  1. Peel, core and dice the apples fine. You want small pieces of apple that can easily be scooped up with matzo.
  2. Chop the walnuts very fine; it’s ok if some pieces are uneven and you have some “dust” from the chopped nuts.
  3. In a bowl, combine the apples and walnuts. Top with honey and cinnamon, toss until well combined. Finally, add the wine. Mix until the wine coats all of the fruit and nuts.
  4. You can cover this and allow it to rest at room temperature until ready to serve, or you can chill it in the fridge for several hours or overnight before serving. Haroset often tastes better the next day after it is made.
  5. Northern Italian Haroset
  6. Add the chestnuts and almonds to a food processor. Pulse until the nuts are coarsely chopped but have not turned into a paste. Add the rest of the ingredients to the food processor and process until the mixture resembles a coarse paste. [If you do not have a food processor, mince all of the ingredients fine. Add them to a bowl.] If the mixture has a hard time coming together, or seems to “dry” add a little more wine.
  7. Transfer the mixture to a bowl and refrigerate 2-3 hours prior to serving or ideally overnight. Take the mixture out of the fridge at least an hour prior to serving so that it can come up to room temperature. Haroset will keep for 2-3 days covered in the fridge.
  8. Persian Haroset (Hallaq)
  9. Into a food processor, add all of the nuts, and pulse until very coarsely chopped. Add the remaining ingredients and pulse until the mixture forms a coarse paste. If your food processor is small, you can combine the ingredients in batches. Transfer the mixture to a bowl, cover and refrigerate for 2 hours prior to serving or overnight. This haroset will last covered in the fridge for up to one week.
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