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.
April 04, 2012
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.
April 07, 2009
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.
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