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.
Classic Apple Haroset
JasonM Posted: 04/07/09
JeffAxelrod Posted: 04/04/12
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.