My Family's Apple Harosets Recipe
Cuisine: Passover
Prep time: 
Total time: 
Serves: 16 servings or more
This delicious apple harosets recipe has been on my family's Passover seder table for generations.
  • 1-1/4 cups toasted walnuts
  • 6 medium apples, unpeeled, cored and quartered (Fuji and Granny Smith, or other like Gala, Pink Lady)
  • 1-1/2 teaspoons ground cinnamon
  • ¼ cup plus 1 tablespoon honey
  • 3 ounces Manischewitz Concord grape sweet wine
  1. In a food processor use the chopping blade, and chop the walnuts until they are finely chopped. Set aside in a large bowl.
  2. Then chop the apples in the food processor in batches until they are very small pieces but not mush. Transfer the chopped apples to the large bowl.
  3. Next add the rest of the ingredients to the bowl and stir to combine. Taste for sweetness and cinnamon, and add a little more if desired.
  4. Refrigerate in an airtight container for up to 3 days before Passover. Serve slightly cold during the Passover Seder.
Update from 2016: This recipe as written is the exact recipe that I have been making for countless years. But this year Passover came late in the year, and my end of the season apples weren't that sweet and didn't have a lot of flavor. So, I had to add another tablespoon of honey, a couple more shakes of cinnamon, and another good splash of wine. Don't be afraid to adjust this recipe to taste. Also, my cousin likes to squeeze juice from half of a lemon into the recipe. It's flexible.
Recipe by Dana's Table at