Charoset Two Ways

Charoset Two Ways

Passover is a time of year steeped in traditions. During this time of year, many people have recipes that are passed down through the family and only served during the holiday. Memories of certain foods thus become embedded in the memories of the Passover celebration.

Charoset is one of the symbolic foods that we eat during the Passover Seder. 

Charoset made by my mother is a work of art. I used to love to eat the leftovers the next day. Assuming, of course that anything was left! 

For Ashkenazi Jews (from Eastern Europe) charoset is traditionally made with apples, nuts, wine and cinnamon. Its color and texture are meant to recall the mortar that the Jews used during slavery to bond the bricks with each other. 

During the Seder, the charoset is eaten with the bitter herbs as a type of sandwich with matzah.

Apparently, it is now possible to buy charoset in a jar. However, I cannot imagine anything in a jar tasting as good as homemade. 

The date orange charoset was inspired from the comments by Dr. Jonathan in my  roasted chicken and hamentashen filling recipe. 

During our discussion, it occurred to me that the hamentashen filling, with extra nuts added would make a great charoset.

So, thank you Jonathan! 

Jonathan also has a wonderful blog on healthy lifestyles and nutrition. 

Please check out his blog:

 All About Healthy Choices

This year, I made our traditional charoset with apples, wine, cinnamon and roasted pecans. In addition, I also made charoset with dates, a whole orange, almonds, wine and cinnamon. 

All the measurements are flexible, as it depends on individual preferences

Traditional Charoset


2 apples, peeled and quartered

Optional: to make Feingold diet friendly, use pears instead.

¼ cup red wine (sweet is preferred)

1 teaspoon cinnamon

1 cup toasted pecans

Optional: sugar (I did not add any)


Place apples and nuts in food processor. Pulse together until slightly chopped. Add cinnamon and wine and blend together until desired texture.

Date and Orange Charoset


1 cup pitted dates

1 orange: quartered, including the peel

1 teaspoon cinnamon

1 cup toasted almonds

¼ cup red wine (sweet is preferred)


Place dates and nuts in food processor. Pulse together until slightly chopped. Add cinnamon and wine and blend together until desired texture.

This is my only picture:

Date Orange Charoset


There is none left of the traditional charoset with apples and pecans left to photograph.

Overall, they were both a success!





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30 thoughts on “Charoset Two Ways

  1. Lynz Real Cooking April 26, 2016 at 8:10 AM Reply

    I love the traditions and the wonderful recipe! This is such a rich and beautiful post Carol!

    Liked by 2 people

  2. Osyth April 26, 2016 at 11:49 AM Reply

    I love charoset … not being Jewish but having many many Jewish friends has given me the opportunity to try many home-made versions. What they all have in common is the love they are made with. This is a wonderful post and written with love. A joy.

    Liked by 2 people

  3. Mea & katarzyna April 26, 2016 at 1:07 PM Reply

    What a great tradition to have, I’ve never tried charoset but it looks really good 🙂

    Liked by 1 person

  4. Rotwein Wanderer April 26, 2016 at 1:12 PM Reply

    Thank you for posting this! I’ve never heard of this and definitely want to taste it!

    Liked by 1 person

  5. Pan April 26, 2016 at 1:15 PM Reply

    I love the opportunity to learn the traditions as well as trying so many recipes that surround them 😊
    And will be trying my hand at both versions..

    The word Charoset sounds peaceful somehow to me..

    Liked by 1 person

  6. katysinspirations April 26, 2016 at 2:55 PM Reply

    My mother is Jewish and my father isn’t and my upbringing was a bit pick and mix! I’ve just discovered your blog but am really looking forward to discovering more and filling in some of my gaps 😊

    Liked by 1 person

  7. Marisa's Italian Kitchen April 26, 2016 at 6:23 PM Reply

    I have never tasted charoset but it sounds wonderful ! 🙂

    Liked by 1 person

  8. Sheryl April 27, 2016 at 12:25 AM Reply

    Your mother’s traditional recipe for Charoset sounds absolutely wonderful – and the updated recipe with dates/orange also sounds really nice.

    Liked by 1 person

  9. Doctor Jonathan April 27, 2016 at 12:49 AM Reply

    Apparently, many of us love charoset. So why do we only eat this during Passover? Time to take this wonderful food and bring it to our regular meal plans.

    Thank you as well for the mention. When people are willing to share my posts or mention my blog site it makes me feel like people really care and want to help “perfect strangers” achieve healthier lives. You can’t imagine how proud I feel to have your support. Thank you.

    Liked by 1 person

    • Cooking For The Time Challenged April 27, 2016 at 7:13 AM Reply

      I love your blog! And, you discuss many subjects that are near and dear to my heart. I think the problem with charoset is that it doesn’t last long. It is sort of a seasonal dish.🌿

      Liked by 1 person

      • Doctor Jonathan April 27, 2016 at 9:39 AM

        Thank you as always for your kind words. My passion for health comes from my passion for life.

        You are right about the short life of charoset. It certainly is not filled with preservatives! Another holiday will be passing us by in just a few more days. I hope it has gone well for you and your family.

        Liked by 1 person

      • Cooking For The Time Challenged April 27, 2016 at 9:43 AM

        Thank you! Any for you as well! I cooked up a storm. We had my husband’s family over and local guests. This is my husband’s favorite holiday.

        Liked by 1 person

  10. CHCooks April 27, 2016 at 4:16 AM Reply

    Sounds delightful Carol 🙂 And thanks for sharing the story behind this dish!

    Liked by 1 person

  11. susieshy45 December 19, 2016 at 4:26 AM Reply

    I loved this recipe- its gluten free and great sounding. Does charoset not require any cooking?


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