I made this for our Seder, and it was absolutely excellent. I made a few very slight changes, but nothing drastic. Instead of peeling and chopping I grated the unpeeled apples using my food processor, which saved immensely on the prep time, and I left the peels on, since that's where most of the apple's nutrients are (buy organic if you're going to leave the peels on, though). Also, I added a bit more honey (about 2 TBS total) to help bind everything together. To get three cups of grated apples I needed 5 smallish gala apples. I got several compliments on this, and two separate people told me it was the best haroset they'd ever had. Thanks for the great recipe!
Good recipe for haroset. Once you have the basic ingredients down you can play to your own tastes. I always like a few more nuts in mine. Also, note in the intro to this recipe that the amount of the finished product is 3 cups. 6 apples of the size I used was way to many for the 3-cup total -- even 4 apples were too many. I'd say 3-4 medium fuji or gala would work fine.
This is a basic, very good haroset recipe. I split the batch in half and used apple/grape juice instead of wine with half and it was perfect for the kids. Thanks!
This was a really good traditional recipe - ours was the best I've had. Here are the changes we made: 1) used 4-5 small Fuji apples, unpeeled but cored - chopped further by food processor; 2) combined walnuts with chopped almonds and pecans for the 1 c. of nuts shown; 3) used port as the sweet red wine; 4) added some date sugar because we had some on hand - added some depth; 5) made it 48 hrs in advance and refrigerated until the passover dinner -- yum!!
We are non-alcoholic so I substituted apple-grape juice for the wine. Excellent fruit salad. Easy to make for a crowd.
This recipe was well-received at our Passover. I used regular wine (instead of sweet) and just 4 Gala apples and it turned out great. If you are looking for a cement-like haroset this is not it but I find this consistency more palatable.
This was a delicious haroset. I used Gala apples as suggested and substituted almonds and pecans for the walnuts. It does seem that the recipe calls for an awful lot of apples. I added extra nuts and cinnamon.
Thank you Jill! The first time I made this we were celebrating Passover on a camping trip and I did not peel the apples. It was perfectly delicious with the apple skins. The second time I made this was for a family Seder. I peeled the apples but to save time I used a Cuisinart to chop both the apples (one at a time to avoid applesauce) and walnuts. My only regret was the appearance of the charoset. It would have looked much nicer if I had hand chopped the apples. Nevertheless the hostess of this Seder asked me to bring this charoset next year because she wants to make it a tradition. I heard several people comment on the charoset and go back for seconds.
Good basic recipe. I use all honey rather than adding white sugar. Most of the ingredients you can add to taste.
This recipe tastes like unbaked pie filling to me.
