Passover isn’t a holiday known for its food. In fact, it’s largely known for the food you can’t eat during it (no leavened or fermented foods; ditto for foods made with wheat, oats, barley, rye, and spelt). And yet, I find myself looking forward to it every year because there is one thing I can’t wait to stuff into my mouth: my mother’s charoset. It’s the world’s simplest recipe (chop stuff up and throw it into a bowl!) but unlike, say, matzo ball soup, which I order often at diners, I don’t get to eat it any other time of year.
When I emailed, asking for her recipe, here’s what I got in return: “Two apples, chopped walnuts, and kosher wine. I don’t measure any of it. I eyeball it. Add wine but make sure it isn’t soupy.”
Why are all good family recipes written out like this? Luckily, we have a staff of expert recipe testers who turned my mom’s gibberish into a real recipe that all of us can use.
Apple Walnut Charoset
Makes about 4 cups- 2 medium Granny Smith apples
- 8 ounces toasted walnuts (about 2 cups)
- 1 1/2 teaspoons granulated sugar or honey
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 1/3 cup kosher sweet wine, such as Manischewitz concord grape
- Matzo, for serving
Recipe Notes
You can chop the apples and walnuts in a food processor fitted with the blade attachment. Pulse them separately until finely chopped but not a paste.Leftovers can be stored in an airtight container in the refrigerator for up to three days, but the apples may discolor as they start to oxidize.
If you want sweeter flavors but happen to be vegan, swap the honey for agave syrup.