Apple-Cherry Haroset/Charoset for Passover

Apple-Cherry Haroset/Charoset for Passover created by Mixologist

From a Jewish newspaper. I clipped this some years ago. May be prepared up to 2 days ahead of time.

Ready In:


  • 2 apples, red skinned
  • 1 cup canned cherries, pitted, drained
  • 12 cup almonds, finely ground
  • 2 teaspoons cinnamon
  • 2 -3 tablespoons honey
  • 1 -2 tablespoon red wine, sweet, to moisten


  • Core apples and cut into chunks, no need to peel.
  • Place in food processor and chop coarsely.
  • Add cherries, ground almonds and cinnamon. Process to coarsely chop cherries.
  • Transfer to a bowl.
  • Stir in honey to taste and red wine to moisten.
  • Serve at room temperature.
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"From a Jewish newspaper. I clipped this some years ago. May be prepared up to 2 days ahead of time."

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  1. Mixologist
    Apple-Cherry Haroset/Charoset for Passover Created by Mixologist
  2. Mixologist
    This chraroset is 5-star worthy! I tasted it immediately after making it and it was scrumptious. Now I am marinating it in the refrigerator today and will serve it tomorrow at Passover dinner. After a day of marinating, I'm sure the flavor will be even more amazing. I used tart red cherries in the recipe and reserved some whole ones to garnish the top of the looks beautiful. I did not use wine for moisture...I used a tablespoon of the cherry water reserved from my can of red tart cherries and an extra tablespoon of pure vanilla extract and this worked very well. Thank you, for sharing this wonderful recipe.
  3. Jean_224
    This was wonderful...I added a little more cinnamon and almonds. I will be making this again.
  4. lorenegutman1
    I used frozen cherries for this recipe, and a little less honey. Didn't think the almond flavor came through, but everyone enjoyed it. Something just a little different.
  5. Susiecat too
    I made this for our seder this year, intrigued by the cherries. I love the cherry-almond combination. This is a delicious charoset, but in my opinion the cherries got lost. I mostly tasted apples and cinnamon, which was fine, but I didn't get the cherry-almond flavor as predominant. I used jarred dark sweet cherries that were in light syrup, and I used the cherry liquid in place of sweet wine. I used Gala apples. The next time I make this (for tonight's seder, perhaps?) I will use only one apple, and will add in at least 1/2 cup of dried sour cherries, and will add more liquid from the cherry jar if needed to balance the dried sour cherries. For those who are making this outside of Passover, I could see adding a few drops of almond extract to boost the almond flavor, too. Thanks, Oolala, and Chag Sameah!

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