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.