This charoset recipe roundup seemed like an appropriate break from baking Passover rolls and cakes. After all, charoset is an important Passover symbol. While we discuss and eat it during the ritual part of the seder, it’s also delicious.
There are many variations on the charoset (also spelled haroset) mixture, ranging from simple ones using a single fruit, one type of nuts, and a bit of liquid, to much more elaborate and exotic blends.
Ashkenazic Jews, who have roots in Europe, tend to use apples, walnuts or almonds, and sweet wine or juice, with only a few spices. Sephardic Jews, whose ancestors came from Spain and North Africa, tend to use the dried fruits and many spices found in the cuisines of their regions.
Of course, those generalizations don’t adequately describe how creative cooks have made charoset their own – with different ingredients, combinations, textures, and twists on the tried-and-true. I’ve gathered some of my favorite variations from my own site and from blogs I love. In every case where I’ve used a fellow blogger’s photo, I received permission to feature it here.
Charoset Recipe Roundup
Traditional Ashkenazic Charoset Apples, walnuts, cinnamon and sugar, simply combined with a bit of wine or juice. Make it chunky or well blended. From Mother Would Know
A Simple Twist on Ashkenazic Charoset Adding candied walnuts takes apples and honey to a whole new level in this version. From Tori Avey
Apple and Beet Charoset Combining beets with apples makes the mixture colorful as well as vitamin-packed. From What Jew Wanna Eat
Carrot and Apple Charoset This vegetable and fruit variation is another way to amp up the nutrition and play with the colors too. From Kosher on a Budget.
Ashkenazic Charoset Jam Renee has used her jam-making skills to turn a traditional Ashkenazic version into a shelf-stable jam. Her recipe provides enough to use at your seder, give as gifts, and put away for months from now. From Flamingo Musings
Ashkenazic/Sephardic Charoset with No Added Sugar or Honey Elana describes hers as a blend of the Ashkenazic and Sephardic traditions. With apples, nuts, cinnamon, citrus juices and currants, the sweetness comes only from juice. From Elana’s Pantry
Apple and Cranberry Charoset This fun variation has been passed down to Samantha by her mom. It uses fresh or frozen cranberries and pomegranate seeds. From Little Ferraro Kitchen
Sephardic Charoset with Pepper My Sephardic charoset, has lots of different dried fruits, nuts, and spices. Plus ground black pepper for an added bit of zip. From Mother Would Know
Persian Charoset Three types of nuts, several spices, a banana and dried fruit make this version rich and spicy-sweet. From Twice Cooked
Sephardic Charoset Balls Try turning charoset into bite-sized morsels. Don’t be surprised if your guests munch them long after their part in the seder is over . From Mother Would Know
Fig and Walnut Charoset Spread You’ll want to make extra of this smooth, almost buttery charoset. Use it as jam during Passover mornings and for snacks. From Living Sweet Moments
Cuban-Inspired Charoset Balls Jenni uses mango, pineapple, and coconut in this charoset. Her inspiration is her mom’s Cuban heritage. From The Cuban Reuben
I hope you’ve enjoyed this charoset recipe roundup. Now it’s time for me to prepare macaroons and yet another Passover cake. Moving back to the kitchen, I wish you chag sameach (Hebrew) or joyous festival and gut yontiff (Yiddish). Happy Holiday!