Mom's Best Recipes
Recipe

Soft and Chewy Charoset

A cozy, cinnamon-kissed charoset with tender apples, toasted (or not) nuts, and just enough sweetness to keep you coming back with “one more spoonful.”

Author By Matt Campbell
4.8
A ceramic bowl filled with soft, chunky apple charoset with walnuts and a cinnamon stick on a wooden table
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Charoset is one of those dishes that quietly steals the show. It is meant to symbolize mortar, sure, but it also happens to taste like a spiced apple dessert that wandered onto your plate and decided to stay. This version leans soft and chewy, with tender apples, warm cinnamon, a little honey, and nuts for that buttery crunch.

I keep the ingredients accessible and the steps low drama. No simmering, no fancy tools, no overthinking. Just a bowl, a knife, and the very important step of tasting as you go. The goal here is plush, scoopable charoset that holds together on matzo without turning watery.

A spoon scooping a mound of chunky charoset from a glass bowl with matzo in the background

Why It Works

  • Soft and cohesive texture: Grated apple plus finely chopped apple creates a chewy, spoonable mix that clings to matzo.
  • Big, warm flavor fast: Cinnamon, a pinch of salt, and a touch of citrus keep the sweetness bright, not flat.
  • Balanced sweetness: Honey and brown sugar work together for caramel notes without making it candy-like.
  • Make-ahead friendly: It actually tastes better after a rest in the fridge as the apples mellow and the spices bloom.

Yield: Makes about 2 to 2 1/2 cups, depending on apple size and how finely you chop.

Pairs Well With

Storage Tips

Refrigerate

Spoon charoset into an airtight container and refrigerate for up to 4 days. Keep it cold, and give it a good stir before serving. If it starts to smell fizzy or fermented, it has gone too far and should be discarded.

Prevent browning

Press a piece of plastic wrap directly against the surface before sealing the container. The lemon juice helps too, but the surface-contact trick is the real MVP.

Too thick after chilling?

Stir in 1 to 2 teaspoons of grape juice or wine to loosen it back to scoopable.

Freezing

You can freeze it, but the apples soften more when thawed. If you do, freeze up to 1 month, thaw overnight in the fridge, then stir and adjust with a squeeze of lemon.

Common Questions

What makes this charoset soft and chewy?

Two things: grating some of the apple for a jammy base, and letting it rest so the apples release a little juice and the mixture binds together. You still get small chunks, but the overall vibe is plush.

Do I have to use wine?

Nope. Use grape juice for a kid-friendly version, or even a splash of apple cider. The liquid is there for flavor and moisture, not for the recipe to work.

What kind of wine should I use?

Go for a sweet red that tastes fruity on its own, like a Manischewitz-style sweet kosher wine or a Concord-style sweet red. Dry reds can make the charoset taste a little sharp and grown-up in the wrong way.

Which apples are best?

Go with crisp, sweet-tart apples like Honeycrisp, Gala, Fuji, or Pink Lady. If your apples are extra crisp, chop them a bit smaller. If they are super juicy, you can lightly blot the grated apple, or squeeze it gently once before mixing.

My charoset turned watery. Can I fix it?

Yes. Stir in another tablespoon or two of chopped nuts, or add 1 to 2 tablespoons of matzo meal. You can also refrigerate it partially covered for 20 to 30 minutes (and stir once halfway) to thicken it up without drying the top into a little crust.

Can I make it nut-free?

Yes. Swap nuts for toasted sunflower seeds or pumpkin seeds. The flavor shifts, but the crunch still hits.

Is this kosher for Passover?

It can be. If you keep kosher for Passover, check that your wine or grape juice, vanilla extract, and any packaged add-ins (like brown sugar, dried fruit, or matzo meal) have kosher-for-Passover certification.

Is this the only style of charoset?

Not at all. Charoset varies a lot by tradition and region. This one is an apple-forward, Ashkenazi-style approach with a soft, clingy texture.

The first time I really got charoset, I was standing in someone else’s kitchen pretending to be helpful while mostly snacking. The bowl was supposed to be for the table, but we kept “testing” it on matzo until it was basically a pre-dinner appetizer. That is the energy I chase now: charoset that tastes like comfort, feels like a little treat, and somehow disappears before the meal even starts.