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Charoset for passover

You can make charoset in a lot of different ways. Traditionally it is made into a spread but you can definitely cut the apples large and serve more like a loose salsa or relish.

A lot of recipe use raw apples but i like to roast mine first to develop more flavor and i also cook my wine down for the same reason. This 2 steps are totally optional. If you don't have silan

2 granny Smith apples, peel and diced

2 Fuji apples, peeled and diced

1 cup Pecans, crushed in food processor

1/2 cup Pistachios, crushed in food processor

1 cup pitted dates cut in rings

1/4 cup brown sugar

pinch of salt

1 cup sweet kosher wine such as Maniscewitz or Kedem

2 tsp smoked cinnamon , can use regular cinnamon instead

1 cup silan (date syrup) you can use honey , maple syrup or just more sugar


  1. in a hot saute pan add the apple with a bit of oil and cook for a couple mins till tender and lightly caramelized.

  2. add the wine and let it cooked till almost evaporated .

  3. in a food processor combine the rest of ingredients till a spread like consistency .

  4. at this point you can add more silan if need


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