Charoset Recipe (No Apples)

Sweet, sticky, and amazingly good, this charoset is made in the food processor with nuts, raisins, honey, a little wine, and no apples!

Course Appetizer

Cuisine Jewish

Prep Time 10

Total Time 10

Servings servings

Calories 156kcal

Process the walnuts in your food processor until they are finely chopped, stopping before they become a paste.
Add the raisins, honey, wine, and vanilla extract. Process until combined.
Remove the food processor's blade and use a rubber spatula to give the charoset another thorough stir, paying extra attention to the bottom, until well-blended.
Transfer the charoset to a serving bowl and serve.

Traditionally, you would use a Jewish dessert wine. I often use Marsala wine, which is a departure from tradition, for sure, but a tasty one. You can omit the wine completely or replace it with 100% grape juice.
It's best to use soft, plump raisins. Small, drier ones tend to stay whole and don't blend easily with the remaining ingredients.
If possible, make the charoset a day ahead and refrigerate it covered. The flavors meld and develop overnight.
If not using the charoset the same day you make it, cover and refrigerate it for up to a week, but remove it from the fridge an hour before serving and give it one final stir.
This recipe, as written, yields a fairly small amount - ¾ cup, or 6 servings. If you're hosting a big Seder, you can easily double this recipe.
This is not a low-carb recipe.