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Every year when I set our seder table, I love putting out three different versions of charoset. It's become our family tradition to taste and compare these distinct styles from Jewish communities around the world. The kids always argue about which one's best, though honestly, they each have their own perfect moment during the meal. Charoset represents the mortar our ancestors used to build structures in Egypt, but each Jewish community developed its own interpretation over centuries. The Ashkenazi version I grew up with combines sweet apples and crunchy walnuts with wine and cinnamon. It's chunky and fresh tasting. Sephardic charoset takes a completely different approach, often including dates and figs along with almonds, creating something that tastes almost like candy. The Yemenite version surprised me the first time I made it. It's much more paste-like and intensely spiced with ginger and cardamom. Making all three isn't actually much work since none require cooking. The key is getting your ratios right so each mixture holds together but isn't too wet. I've learned to make the Ashkenazi version just before serving because the apples can get mushy if they sit too long. The other two actually improve after sitting for an hour or so, which lets the flavors meld together. These three styles give everyone at your seder table something to enjoy, and they spark great conversations about Jewish history and traditions. I serve them in small bowls with little spoons so people can try each one with their matzah during the appropriate parts of the service.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Jewish
Calories: 145
Ingredients Method Notes

Ingredients
  

Ashkenazi Charoset
  • 4 medium apples, peeled and finely chopped Gala or Fuji work well
  • 1 cup walnuts, finely chopped
  • 3 tablespoons sweet red wine or grape juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons honey adjust to taste
Sephardic Charoset
  • 1 cup pitted dates, chopped Medjool work best
  • 1/2 cup dried figs, chopped
  • 3/4 cup almonds, finely chopped
  • 1/4 cup sweet red wine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
Yemenite Charoset
  • 1 cup pitted dates, chopped
  • 1/2 cup raisins
  • 3/4 cup almonds, finely chopped
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 2-3 tablespoons sweet red wine just enough to bind

Method
 

Ashkenazi Charoset
  1. Peel and core the apples, then chop them into small, uniform pieces about 1/4 inch in size.
  2. In a medium bowl, combine the chopped apples and walnuts.
  3. Add the wine, cinnamon, and honey. Mix gently until everything is well combined.
  4. Taste and adjust sweetness with more honey if needed. The mixture should hold together when pressed but not be soggy.
  5. Cover and refrigerate until ready to serve. Best used within 2-3 hours to prevent apples from browning.
Sephardic Charoset
  1. Chop the dates and figs into small pieces, removing any tough stems.
  2. In a food processor, pulse the dates and figs a few times until they form a chunky paste.
  3. Add the almonds, wine, cinnamon, and ginger. Pulse until everything is combined but still has texture.
  4. Transfer to a bowl and let sit for 30 minutes to allow flavors to meld.
  5. Add more wine if the mixture seems too dry, or more nuts if it's too wet.
Yemenite Charoset
  1. In a food processor, combine dates, raisins, and almonds. Pulse until finely chopped.
  2. Add ginger, cardamom, and cloves. Pulse to combine.
  3. With the processor running, slowly add wine until the mixture forms a thick paste that holds together.
  4. The consistency should be smooth and spreadable, like thick peanut butter.
  5. Transfer to a bowl and let sit for at least 1 hour before serving to develop flavors.

Notes

All three charoset varieties can be made up to 2 days ahead and stored covered in the refrigerator. The Sephardic and Yemenite versions actually improve with time. For a nut-free version of any recipe, substitute sunflower seeds for the nuts. If you prefer a smoother Ashkenazi charoset, pulse it briefly in a food processor, but don't over-process or you'll lose the nice texture contrast.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 2mg 0%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.