Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: American Classics, Apples, Braeburn Apples, Customs & Traditions, Dips, Gala Apples, Golden Raisins, Ground Cinnamon, hazelnuts, Jewish Holidays, Jonagold Apples, Kid Friendly, Kid's Corner, Make Ahead, Passover, Pecans, Red Delicious Apples, Sweet Concord Grape Wine, Toasted Walnuts, Victoria Hart Glavin, Victoria's Classic Haroset, Victoria’s Classic Charoset, Walnuts
My Classic Haroset is sweet with raisins and cinnamon. You can vary the nuts by using pecans, hazelnuts or a combination. Make sure to use Gala, Braeburn or Jonagold apples. Don’t use Red Delicious because they are too bland.
3 Large Peeled, Cored & Sliced Apples
3/4 Cups Toasted Walnuts
1/2 Cup Golden Raisins
1 1/2 Teaspoons Ground Cinnamon
1/4 Cup Kosher Sweet Concord Grape Wine
Preheat your oven to 350º F. Place the walnuts on a parchment paper lined baking sheet and put into the oven for 8 minutes. Remove the toasted nuts and let cool for 5 minutes. Combine the apples, walnuts, raisins and ground cinnamon in a food processor. Pulse until coarsely chopped. Transfer to a bowl and stir in the wine. Cover and put into the fridge for 4 hours or overnight. When you are ready to serve remove from the fridge and bring to room temperature. Taste and add more cinnamon or wine if you like. Makes about 2 1/2 cups.