Traditional Apple-Walnut Charoset

This classic Ashkenazi charoset recipe is “just like Bubbe used to make,” says former Epi editor Alessandra Bulow, with chunky chopped apples and walnuts, drenched in sweet Malaga wine and warmed up with a touch of cinnamon. There’s also a little brown sugar in the mix for depth. For the most even texture, we recommend dicing the apples by hand. However, to save time, they can be chopped in the food processor—just be careful not to overprocess.

This Jewish staple is an integral part of the Passover seder plate, but can also be enjoyed beyond the holiday feast. In her Passover meal plan, food writer Devra Ferst counts on leftover charoset for breakfast, spooning the mix over yogurt as an easy way to start the day.

Of course, not all charosets are alike: Sephardic charoset is often a puréed mix of nuts and dried fruits (like apricots, dates, and golden raisins). Some communities switch out the nuts for pecans, pistachios, or pine nuts; add in other fresh fruits mentioned in the “Song of Songs,” like figs and pomegranates; or sub in Concord grape juice for the kosher wine. Whichever way you go, one thing is for sure: Charoset may improve the flavor of matzo and horseradish, but it also makes a wonderful Passover dessert topping. Cheesecake, anyone?