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Recipe Collection

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Ashkenazi Haroset

Ashkenazi <em>Haroset</em> Related:   condiments, gluten-free, low-fat, pareve, Passover, vegan

Prep time: 15 min

Cook time: none

Yield: ~ 3 cups

This is the recipe that most American Jews know. The only fruit in Ashkenazi haroset is apples because after a long winter, that would be the only fruit left in storage in the cold cellars of Central, Northwestern and Eastern Europe. I remember the many years of using my Russian grandmother’s large wooden chopping bowl and red-handled, very sharp chopping blade to make this haroset, nuts chopped finely first and then apples. I use a food processor now, but very carefully so as not to over-process the ingredients.


  • 3 medium to large apples, unpeeled, cut into chunks and cored
  • 1 cup walnuts
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar or to taste
  • 2 to 3 tablespoons grape juice or sweet Passover wine


  • Chop walnuts by hand or by pulsing in a food processor until finely chopped or the desired texture. Put into a mixing bowl. Finely chop the apple by hand or pulsing in the food processor, being careful not to over-process and make a paste. Add apples to the walnuts in the bowl, then add rest of ingredients. Stir well to blend.

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