Recipe: Harosset

The Sweetest Part of Passover

At the Passover Seder: Dip the bitter herbs in charoset (a sweet mixture of apples, nuts, and wine). This combination of bitter herbs with sweet harosset reminds us that hardship and joy often exist together. While harosset‘s texture represents the mortar used during Egyptian bondage, its sweet flavor suggests that human dignity and hope can endure even during times of oppression. This is reflected in how Jewish people maintained faith and community bonds even in the darkest times

Growing up, the best part of the Seder wasn’t the matzah or even the afikoman hunt—it was the harosset. I remember standing on my tiptoes, watching as my parents chopped apples and walnuts, sneaking little bites when I thought no one was looking. The smell of cinnamon and sweet wine filled the kitchen, a scent that still instantly takes me back to those Passover nights.

Of course, I always volunteered to be the official “taste tester,” making sure the harosset had just the right balance of sweetness and spice. And without fail, by the time the Seder started, a suspiciously large portion had already gone missing. (I still blame my siblings.)

Now, I make this same recipe for my own family, and somehow, the harosset still disappears before the meal even begins. Some traditions never change.

Ingredients:

• 2 large apples (peeled and finely diced or grated)
• 1 cup walnuts (finely chopped)
• ¼ cup sweet red wine (like Manischewitz)
• 1-2 tbsp honey (adjust to taste)
• 1 tsp cinnamon
• Optional: ¼ cup raisins (for extra sweetness)

Instructions:

1. In a bowl, mix the apples and walnuts together.
2. Stir in the wine, honey, and cinnamon until everything is well coated.
3. Let it sit for at least 30 minutes so the flavors meld.
4. Serve at the Seder—but don’t be surprised if you have to make a second batch before dinner even starts!