Traditional Charoset Texas Style

Three CharosethsFor over 20 years our family has been spending the first night of Passover at the Friedlander’s home. Lynn is a native Texan with Ashkenazic roots. How does this lineage manifest itself in her Charoset? The basic Ashkenazic formula is augmented with native Texas pecans and sugar. Migration changes recipes to conform to what is readily available…


8-10 sweet apples, Fuji, Gala, Honey Crisp or Jonagold
8-10 ounces pecans, toasted
1 Tablespoon cinnamon, or to taste
1/3 cup sugar, or to taste
1 cup Concord grape wine

Preparation Instructions

1. Peel, core and cut the apples into 8 pieces.

2. Place ½ of the apples in a processor work bowl and pulse until pieces are about ¼ inch. Remove to a large glass bowl and repeat with the remaining apples.

3. Toast the pecans at 350F for 5 minutes. Cool slightly and then add them to the work bowl. Pulse machine on and off until the pecans are finely chopped. Add pecans to the apples.

4. Add the cinnamon and sugar to the apple mixture and stir to combine.

5. Add the wine and mix well.

6. Cover and refrigerate overnight but preferably 1-2 days.

7. If mixture is watery, drain off excess liquid and then adjust cinnamon, sugar and wine as desired.

Makes about 1 quart.

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