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. 

INGREDIENTS

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

    Victoria has been cooking and writing recipes since she was a teenager. 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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