Victoria’s Classic Haroset

Victoria’s Classic Haroset (Charoset)

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. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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