Eastern European-style haroset (sometimes spelled charoset) is a sweet condiment served as part of the Passover Seder served with matzo. It's made essentially of apples, walnuts, and wine. One of the important symbolic dishes of Passover, it represents the bricks used by the Jewish slaves to build Pharaoh's cities.

haroset being served with matzo for passover

Growing up, haroset may have been that thing you politely took a teaspoon of during the Seder and then forgot about. But once you make it yourself, you'll realize it’s basically Jewish apple salsa - sweet, tart, a little nutty, and oddly addictive.

It’s good on matzo, obviously, but also sneakily perfect stirred into oatmeal or dolloped over yogurt the next morning. The leftovers (if there are any) never go to waste.

This version is made with apples, walnuts, cinnamon, and sweet wine. It comes together in minutes, no cooking required. Just chop, stir, and try not to eat half of it before the Seder starts.

This Haroset Recipe Is:

Perfectly sweet and spiced – apples, cinnamon, and a splash of wine make magic.
Super quick to throw together – like, 15 minutes tops.
Traditional with room to play – you can keep it classic or dress it up.
Make-ahead friendly – the flavors only get better as it sits.

Key Ingredients & Substitutions

Apples: Go for sweet-tart ones like Fuji, Gala, or Honeycrisp. You can peel them or not - your call.
Walnuts: The OG nut for haroset, but pecans or even almonds work if that’s what you have.
Sweet Passover wine: Manischewitz is classic (and nostalgic), but any kosher sweet red wine will do. Grape juice also works if you’re avoiding alcohol.
Agave nectar: A touch of added sweetness—optional if your apples are already sugar bombs. You can swap in honey or maple syrup too.
Cinnamon, nutmeg, allspice: The spice trio that brings warmth. Adjust to taste.

Helpful Tips

Texture matters: Chop everything by hand for a chunkier, more rustic feel, or pulse it all in a food processor for a smoother spread.
Make it ahead: Haroset is one of those magical things that tastes better the next day. Let it chill overnight so the flavors meld.
Taste and tweak: Everyone likes their haroset a little different. Too tart? Add more agave. Too thick? A splash more wine.

Variations

Sephardic-style: Swap the apples for dates, figs, and raisins. (Or try this version with dates.) Add almonds and maybe a pinch of cardamom for a totally different (but still amazing) vibe.
Nut-free: Use sunflower or pumpkin seeds instead of nuts, or skip them entirely and boost the texture with extra apples or raisins.
Boozy twist: Add a splash of brandy or cognac for a grown-up version with a little extra warmth.

More Passover Recipes

If you love this haroset, be sure to check out these other tasty ideas:

Recipe