A Sweet Reminder of Redemption
Each year as Passover approaches, I feel my heart slowing to match the rhythm of God’s appointed times—a rhythm of remembrance, rescue, and rejoicing. As a Christian, celebrating Passover is one of the most meaningful ways I connect with the story of redemption woven throughout Scripture. And nestled on the seder plate, among the bitter herbs and unleavened bread, is one of my favorite elements: charoset.
Charoset (pronounced ha-ro-set) is more than just a sweet accompaniment. Its name comes from the Hebrew word cheres, meaning clay, and it symbolizes the mortar the Israelites used while enslaved in Egypt. Rich in history, charoset is a sensory reminder of hard labor and bitter bondage—yet made sweet to reflect the hope and promise of deliverance.
Traditionally, Ashkenazi Jews prepare charoset with chopped apples, walnuts, cinnamon, and sweet red wine—chunky and earthy, echoing the grit of brick and mortar. The Sephardic tradition leans smooth and spiced, blending dried fruits like dates and apricots into a fragrant paste.
My version is a bit of both—shaped by tradition, personal need, and a love for layered flavor. Since I’m allergic to walnuts, I’ve always used pecans instead—a simple switch that started years ago when I began making baklava for my family. I blend in dates, dried apricots, honey, cinnamon, applesauce, kosher salt, a squeeze of lemon, matzo meal, and a splash of kosher wine. The result is sweet and deep, chunky and soft—each bite a little journey through history and hope.
As you prepare this recipe, may you be reminded of the One who sees, who rescues, and who redeems. Let every stir of the spoon and every taste from the bowl turn your heart toward worship—grateful for the freedom we’ve been given and the Lamb who made it possible.
Charoset for Passover
Ingredients
- 4 Medium Apples (Granny Smith, Gala, or a combination)
- 2 C Nuts: almonds, pecans, walnuts, pistachios, etc
- 1 C Apricots (dried)
- 1 C Dates
- 1 C Applesauce
- 1 C Matzo meal
- 4 T Honey
- 1 tsp Ground Cinnamon
- 1 tsp Kosher salt
- 1/4 C Kosher wine or Grape Juice
- 2 T Lemon juice
Instructions
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Finely dice the apples, toss with lemon juice and set aside
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Chop the dates and apricots – TIP: use scissors and wet the blade with some water as you snip the dates and apricots into a fine dice
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Rough chop the nuts – Optionally: You can toast the nuts! So good!
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Combine all ingredients into a large bowl. Stir to combine.
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Transfer to a sealed container or a storage bag for 2+ hours.
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This will keep very well in the fridge for a week and can be frozen!
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Use with your Passover Seder and definitely save the leftovers (if there are any!) and use them to make apple tarts! This makes a fabulous filling for a mini pie!
Obviously this is a traditional and much-loved part of the Seder every year – but it’s a delicious recipe any time! Get the kids involved. Make it a yummy and fun treat for lunches, dessert, snack-time!
As always, I love when I hear from you! Questions? Ask away! Idea? I’d love to hear! Tried this? Yay, you! Leave a comment and be sure you are subscribed to my blog. I send out a weekly update that I know you’ll enjoy!
Shalom!
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