Apple and Walnut Haroseth

By Melissa Clark

Updated March 23, 2021

Apple and Walnut Haroseth
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(917)
Comments
Read comments

This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It’s meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you’ll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can’t get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:3½ cups
  • 1cup/150 grams walnut halves
  • 2large or 3 small firm, crisp sweet apples (1 pound), such as Fuji or Gala, peeled, cored and diced in ¼-inch pieces
  • 5tablespoons sweet Passover wine, such as Manischewitz, or ruby port
  • 1tablespoon fresh lemon juice
  • ½tablespoon honey, plus more to taste
  • ½teaspoon ground cinnamon, plus more to taste
  • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

224 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 12 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.

  2. Step 2

    Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you’d like.

Ratings

4 out of 5
917 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Laurie

In the South, we use pecans, not toasted. Delicious!!!! This Passover is more meaningful than any other in my lifetime (70 years) of celebrating. Best wishes for safety and health to all.

John K

Try using half ruby port and half Madeira. Be generous. You want it wet. Use lots of cinnamon. No, that’s not enough - use more. No need for honey or any other sweetener.

BSR

I have made this for over 65 years. It never occurred to me to bake the walnuts. Our tradition is simple. Put the cut nuts and peeled apple pieces in a large wooden bowl and chop away. Then take a bowl full out and add grape juice for the children and nonalcohol eaters. The rest you can smother in sweet wine. (We make so much the morning of the first night, it last well past Passover.)

Karen P.

The photo of this haroset looks like fruit salad, not like mortar that would have beeb used by the Israelite slaves in Egypt to cement bricks. To make that kind of Ashkenazi haroset, the apples are grated, the walnuts are ground, and both are mixed with sweet red wine with a dash of cinnamon.

Es

An old-fashioned Ashkenazi haroseth. After years of jazzing it up, there's something special about haroseth that could have been on my grandmother's Washington Heights' dining-room table in the '50s. Can be made in advance and keeps for days in the refrigerator.

Susan

Used toasted pecans and a food processor. Otherwise, I followed the recipe. It was delicious and stirred sweet memories of childhood seders.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.