Reviewed: Mar. 28, 2013

Well this isn't your traditional haroset but I knew that before making this recipe. Haroset should be a sweet, dark paste made from apples, pears, figs & wine. The texture should be like mud to resemble what was used for assembling adobe bricks. This recipe tastes like unbaked pie filling to me.

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Reviewer:

wolfpup

Reviewed: Mar. 26, 2013

This has always been my go to recipe for charoseth from my childhood Sisterhood cookbook. I don't measure anything, doing it all to taste. I use all honey, no sugar, although I'm sure date sugar would taste good. Manischevitz Concord is the only wine I think I've ever used. Since my son is allergic to nuts, I've had to omit the nuts for the past 13 years, but I still get raves every time.

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Reviewer:

runmom23

Reviewed: Mar. 23, 2013

The right balance of fruit and nuts, wonderfully delicious. You may want to substitute date syrup for honey if you can find it for a little extra authenticity, but either way this is my go-to charoset.

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Reviewer:

JamieSSW

Reviewed: Apr. 8, 2012

Added wine, used 1/2 cup , doubled the cinnamon and soaked over night. Ummm

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Reviewer:

Joyce Elmore

Reviewed: Apr. 7, 2012

This is the 2nd Passover I have used this recipe. I used the apples that were on sale this time (fuji last time) and it still tastes great!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Fort Gordon, Georgia, USA

Reviewed: Apr. 6, 2012

I love Haroset, this is my first time actually making it for myself. Easy to prepare. Came out perfect! As others suggested I only used honey, increased it to 4tsp, instead of sugar. Will definately make this again!!!

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Reviewer:

MAR4SHORE

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

PECANS!!!! I make this recipe every year and my family LOVES it but I use pecans. It just gives it that little something that makes it stand out. Those who don't like pecans, well, what can I say, you can't please everyone. I use Blackberry Wine.

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