Passover Charoset, Pamela Morgan

If you’ve ever been to a Passover seder, you might know Charoset as the sweetest (and hands down, most exciting) element of the seder plate. This typically sweet and sticky dish, traditionally made with fruit and nuts, symbolizes the mortar used by the Israelites when they were slaves in Egypt.

While the recipe for Charoset might differ from family to family, I like to keep mine as simple as possible. In my book, you can’t have a Passover dinner without Manischewitz — kosher concord grape wine — somewhere on the table. My Charoset is light and fresh with bites of apple, walnuts, lemon, cinnamon, and a splash of Manischewitz for some nostalgia.

Passover Charoset, Ingredients, Pamela Morgan

Passover Charoset
Passover Charoset
Print Recipe Passover Charoset
Servings: 8 servings


  • 2 apples Honeycrisp, Gala, McIntosh, or Fuji work well
  • ¾ cup chopped walnuts toasted
  • 2 tablespoons lemon juice
  • ½ teaspoon cinnamon
  • 2 tablespoons Manichevitz Concord Grape Red Wine or another sweet wine
  • Salt


  • Peel the apples and dice them small, into ¼ inch cubes. Alternatively, you can cut the peeled apple off its core and pulse in a food processor into small chunks.
  • Place the apple chunks into a medium-sized bowl and toss immediately with the rest of the ingredients. Let sit for at least 30 minutes before serving, but can be made up to 2 days ahead of time.