Classic Apple Haroset

"I found this recipe while searching for new dishes to introduce for the Zaar World Tour of 2005. With the holidays coming up, I've decided to post it though it is as of yet untried. Use the shredding attachment on the food processor to quickly shred the apples. You can also grind or chop them. Don't refrigerate more than two hours before serving or the haroset will be too watery."
photo by a user photo by a user
Ready In:
2 tablespoons (approx)




  • Combine all ingredients; refrigerate 2 hours in an airtight container.
  • Yield: 2 3/4 cups (serving size: 2 tablespoons.

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  1. I followed this recipe but added in some brown sugar and increased the wine, honey and cinnamon until it was sweetened to perfection. I served these with Tam Tam crackers and everybody kept saying it tasted like apple pie. It was so good. Thanks for a great recipe that I will be making every passover.
  2. This is so good! I dont know how missed it during the 2005 World Tour. We had this along side pancakes and I sprinkled a little powder sugar over everything before serving. I did chop the walnuts fairly fine and it was perfect.Thank you toni!
  3. I'm afraid I'm a bit of an ignoramus when it comes to Jewish food traditions, and only looked into Charoset after having eaten this. I didn't use this as a relish type dish, but had it as a dessert. I also added some raisins too, and it tasted absolutely great!
  4. This is actually spelled CHAROSET, and under that spelling you will find several other versions and recipes including mine. Most recipes use dried fruits, but mine uses both fruits and apples. You are right, you must have the apples.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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