Haroset, a condiment made with fruits and nuts, is traditionally served with matzoh during the Passover Seder to represent the mortar enslaved Jews used to build the pyramids. Though the ingredients vary depending on the region from which it evolved, it can be made with dried fruit, nuts, and seeds, as well as fresh fruit like apples and pomegranate seeds, plus a little sweet wine and honey. This version is inspired by Ashkenazi traditions and made with fresh apples, walnuts, sweet wine, honey, and cinnamon. Leftovers would be delicious mixed into your morning yogurt.

Photo: Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee
Active Time:
5 mins
Total Time:
35 mins


  • 1 pound Honeycrisp apples, cored, unpeeled, and finely chopped (about 3 cups)

  • 1 cup toasted walnuts, chopped

  • .3333 cup Concord grape kosher wine (such as Manischewitz)

  • 2 tablespoons honey

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • ¾ teaspoon ground cinnamon

  • teaspoon kosher salt


  1. Stir together apples, walnuts, wine, honey, lemon juice, cinnamon, and salt in a medium bowl until evenly distributed. Let stand at room temperature for 30 minutes. Stir before serving.

  2. Alternatively: Pulse all ingredients in a food processor until finely chopped, about 8 pulses.

Make Ahead:

Refrigerate in an airtight container up to 3 days.

Related Articles