This is how the Irish prepare leftover corned meat. This, according to my husband, is a lovely phase of the corned beef cycle. I use red potatoes with the peel on, and depending on what’s in the refrigerator, I swap out ham for the corned beef and leeks for the green onions.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 6 apples – peeled, cored and chopped
- 1 cup finely chopped walnuts
- ½ teaspoon ground cinnamon
- 1 teaspoon white sugar
- 3 ½ teaspoons honey
- ⅓ cup sweet red wine
Instructions
- Place apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over apple mixture. Stir in honey and sweet wine. Serve immediately, or refrigerate until serving.
Reviews
This was very tasty. The only thing is I don’t know anything about Jewish food. I made it first and then looked up some info about it. It is supposed to be more like a paste, so I wish the directions had been more specific. I liked the wine and other flavorings.
Loved this! I used 4 large honey crisp apples, more wine, and more cinnamon than recipe called for. My husband who claims he hates wine loved it!
I used a honey from Arizona (Thanks to my fabulous cousin!), raisins marinated in a Pinot Noir…(affordable,) later adding toasted almonds!
Pretty basic but serviceable haroset. Will probably make additions/modifications next time, but this works well as a base I think.
Delicious! I did not peel the apples, but did chop them in the food processor. I also used slightly less wine than called for because we don’t normally use alcohol products. I will definitely make this again!
I used apple/grape juice and skipped the sugar. It turned out great.
Simple, easy! I did half pears, half apples!
No changes. Apples were very big so I only used 5 and it was more than enough. Very good.
I make this every year and it is delicious. I chop the apples rather fine and substitute some agave for the sugar.
I used 6 Fuji apples, peeled and hand chopped. I didn’t use the sugar and added more honey. Probably about 2 TBS total. Also added another 1/2 cupPerfect chunky charoset texture that my family prefers.
I hand chop the apples. My sons is allergic to walnuts so I use cashews. I added the cinnamon and red wine, but never add sugar or honey. Perfect! My family loves it.
I love this side dish. It was my first time making haroset so I don’t have a comparison aside from trying it at Temple. I used McIntosh apples which are naturally sweet so I skipped the sugar and opted only for the honey for sweetness. I added half a lemon worth of zest and juice to keep the apples from browning. Let’s just say I’ve made it a second time since Passover. It makes a great addition to my morning oatmeal.
This recipe was quick, easy, and super delicious. I took the advice of a couple other reviews and left the skin of the apples on. It gave the charoset nice color and keeps the nutrients from the peel. (Just be sure to use organic apples if you’re keeping the peel!) I used 6 small organic gala apples and a cup of walnuts. It made enough for two medium bowlfuls. The rest of the ingredients I added by taste: cinnamon, honey, manishewitz. I omitted the sugar because the apples and honey are plenty sweet already. I also added about a tablespoon of lemon juice (for flavor and to prevent browning) and a prince of salt. Yum!
Great basic recipe for Charoset. Like one of the reviewers said, if you’re looking for the type of Charoset that is thick like cement, this is not for you. It is lighter and fresher. I cut the recipe in half since we’re not a big crowd this year and I’m sure I’ll have plenty left over after our seder – except for the fact that my daughter eats it like it’s a great snack. MAKE SURE TO MAKE IT AHEAD OF TIME AND SHAKE IT OCCASIONALLY TO MAKE SURE THE WINE IS ABSORBED BY ALL THE APPLES AND WALNUTS.
Best I’ve made that is the perfect blend of ingredients
My first time making this and it was great! I used mixed nuts because it’s what I had on hand. It made a lot so later I heated the leftovers and poured it over ice cream for a very yummy dessert
i love it
Probably the best haroset I have come across; I was able to quickly whip it up for an impromptu Passover dinner.
The recipe is very good, but it makes way more than 3 cups. I used 3 delicious apples, and got over a quart. I used the leftover haroset (about 2 cups) to bake muffins. I used a blueberry muffin recipe, and substituted the haroset for the blueberries and sprinkled some haroset on the top of each muffin – they came out great!
Delicious! Thank you for this recipe. Took the recipe up to 8 servings so I could use the whole bag of walnuts (exactly 1 1/3 cups), but only used 6 med/large apples. Added an extra squeeze of honey, an extra sprinkle cinnamon and a few more dashes of wine than called for… (Manischevitz). I will be using this recipe every year for Passover!
yum! made as described