Classic Apple Haroset

  • JasonM Posted: 04/07/09
    Worthy of a Special Occasion

    Everyone loves this each time I make it. The ingredients are so simple and combine to make a refreshing treat. My only complaint is that it turns out a little watery every time I make it -- even just after the two hours of chilling time the recipe indictates. Still, you drain off the excess liquid, and this is still a great side dish or light dessert served atop matzo.

  • JeffAxelrod Posted: 04/04/12
    Worthy of a Special Occasion

    This is the charoset recipe I return to each year since I first made it about five years ago or so. It's perfect. If I remember correctly, I think I sometimes squeeze out some of the juice from the grated apple with a towel and just enjoy it as a drink to avoid the wet problem.

  • gamemom1 Posted: 04/11/14
    Worthy of a Special Occasion

    This is a good traditional variety haroset. Not a wow, but all the elements of a classic. I chop rather than shred apples and haven't had an issue with excessive liquid.

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