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There are so many traditional Passover foods that we make and share with family each year at the seder table, and in my home, Charoset is one of the favourites.  Charoset is a sweet, textured paste made with a mix of roasted  almonds, juicy sultanas, honey, cinnamon and a dribble of kosher wine.  

Charoset represents the mortar that the Israelites used between the bricks while building when they were enslaved in ancient Egypt.  Each year Jewish people eat charoset, piled high, on pieces of matzo, as they tell the story of the Jewish peoples exodus from Egypt.

Families have treasured recipes, that have no doubtably been handed down from generation to generation,  My mother and aunty always made this version of charoset, from their memories, without a recipe, tasting as they went.  This year, with my mum at my side, we measured ingredients and noted the method so that in my home, this tradition can always be continued.


  • 1/2 cup sultanas
  • 1/3 cup roasted almonds
  • 1/2 green apple, peeled 
  • 2 tablespoon honey
  • 1/4 teaspoon cinnamon 
  • 2 tablespoons sweet red wine


  1. Chop the nuts in a food processor (see pic below) and place into a mixing bowl
  2. Blitz sultanas and place with the nuts
  3. Blitz the apple and place with nuts and sultanas
  4. mix in the cinnamon, honey and wine and stir to a sticky paste



Pulse rather than leave the processor on, so you have more control over the texture.  

Charoset can be made ahead of time so the flavours have a chance to marry.


nuts should be pulsed into small pieces, not powdered



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