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Ashkenazi haroset differs from its counterparts in that it typically is chunkier and looser in texture, rather than a mixture that gets blended or pounded into a fine paste. It also typically consists of chopped apples and walnuts (or almonds), without dried fruit included. Sweet wine is typically used for soaking, cinnamon is included for spice, and sometimes you might find the addition of orange or lemon juice, too, for extra flavor.
Photo credit Sonya Sanford

Classic Ashkenazi Haroset Recipe with Apples and Walnuts

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A chunky, spiced fruit and nut mixture soaked in sweet wine, Ashkenazi haroset is a Passover seder staple that balances crunch, sweetness and warmth.

  • Total Time: 8 hours 15 minutes
  • Yield: Serves 6-8

Ingredients

  • 4–5 large apples (2 lbs), any variety
  • 1 cup chopped walnuts
  • 2 Tbsp honey
  • 2 tsp ground cinnamon
  • pinch of salt
  • ¼ cup red wine (either dry or sweet)

Instructions

  1. Peel and core the apples. Finely dice the apples and add them to a large bowl.
  2. Roughly chop the walnuts and add them to the apples.
  3. Add the honey, cinnamon and a pinch of salt to the large bowl. Toss until well-combined. 
  4. Add the wine and toss again. 
  5. Refrigerate for at least 8 hours prior to serving.

Notes

Haroset will keep in the fridge for up to one week.

  • Author: Sonya Sanford
  • Prep Time: 15 minutes
  • Cook Time: 8 hours resting time
  • Category: Side dish
  • Method: One-pot
  • Cuisine: Holiday

Find it online: https://www.myjewishlearning.com/the-nosher/classic-ashkenazi-haroset-recipe-with-apples-and-walnuts/