Classic Ashkenazi Haroset

You can vary the nuts, using pecans, hazelnuts, or, even better, a combination. Some people sprinkle pinches of ground ginger or cloves for a bit of spice. Straying slightly from the Eastern European roots, I sometimes include a little mashed banana, pureed dates, or even mango to create a more paste-like consistency.


  • 1 pound apples (about 3 large, or 4 or 5 medium; choose a flavorful, eating-out-of-hand variety, such as Gala, Braeburn, or Jonagold; avoid Red Delicious, which all too often is bland and mealy), peeled, cored, and cut into eighths if large, or quarters if medium
  • ¾ cup walnuts or almonds (best if lightly toasted)
  • About teaspoons ground cinnamon
  • About ¼ cup kosher sweet Concord grape wine or juice


Combine apples, nuts, and ground cinnamon in a food processor, and pulse until coarsely chopped and still chunky. Transfer to a bowl and stir in the wine or grape juice. Cover and refrigerate to let the flavors marry for a few hours or overnight. Bring to room temperature when ready to serve. Adjust the seasoning, adding more cinnamon or wine, if desired.