Charoset

This is the recipe I use. I like the raisins because they rehydrate. Some argue they are not true to  Ashkenazi.  Simple ingredients, simple spice. Recipe by JewishCuisines.com

Hand grater or food processor
Bowl
Serving Bowl

4 medium-sized apples (red delicious)
½  cup walnuts, chopped
½ cup raisins
1 tsp cinnamon
½ cup Sweet red Kosher wine (more if desired)

1. Cut and core apples. Chop or grate the apples,coarse or medium, your choice.

2.Mix with the rest of the ingredients in a bowl.

Serve cold or room temperature.

Sephardic Charoset

based on a recipe by Max Falkowitz.

Sephardic charoset uses a variety of dried fruit,  additional spices, and different kinds of nuts than Ashkenazi. The result is more texture, deeper flavor, and slightly different color.

Large Saucepan

Food Processor

Large Bowl

Serving Bowl

1 1/2 cups red wine

1 pound (2 1/2 cups)  raisins

8 ounces (1 1/2 cups) dried dates, chopped fine

4 ounces (3/4 cup) dried apricots, chopped fine

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

8 ounces (1 1/2 cups) unsalted roasted almonds

1.Bring wine to a light simmer on medium heat, then stir in fruit and spices. Cook uncovered until the fruit is well hydrated and wine has reduced to a thick syrup, about 15 minutes.

2.In a food processor, roughly chop almonds in short pulses. There should be no whole almonds remaining; a mix of large chunks and small crumbs is preferable. Remove almonds from the food processor and transfer to a large mixing bowl.

3.Add fruit mixture to food processor and pulse until fruit just begins to come together into a paste, 2 to 3 one-second pulses. Do not overprocess—large chunks of fruit should be intact.

4.Transfer fruit to the bowl and combine well with almonds.

Serve warm or at room temperature.

This Mizrahi recipe combines Israeli, Iraqi, Libyan, and Syrian recipes. They are all similar with just minor differences. Recipes are by Simcha Canoush, Dalia Sorkin, and Asal Esanipour. 

For Mizrachi Jews the traditional staple is entirely different, and it varies from country to country.  The consistency is also different, more resembling a paste, and often served in a ball shape.

Food Processor

Large Prep Bowl

Serving Bowl

1/2 granny Smith apple, peeled, cored and cut into quarters

1/2 orange (peel included, seeds removed)

1 cup mixed nuts (pistachios, walnuts, cashews, and almonds).

¼ cup grape juice

¾  cup dates, pitted or ½  cup date syrup

1/4 cup raisins

1/2 banana, mashed

1 Tbl sweet Passover wine 

1 Tbl pomegranate juice

1 Tbl lemon juice

1/8 tsp cinnamon

1/2 tsp ground cardamom

1/4 tsp ground nutmeg

1/2 tsp ground ginger

Matzo Meal to thicken

1.Shred apple and orange in a food processor with the shredding attachment and set aside.

2.Pulse nuts in food processor until just ground.

3.Add grape juice, dates and raisins and pulse until just combined.

4.Add banana and apple, wine and pomegranate juice. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth. 

5.Move mixture to a bowl and stir in spices. Mix thoroughly. Add Matzo Meal to thicken if necessary. Chill

Serve cold in a serving bowl. Alternatively, chilled mixture can be made into balls and serve on lettuce.