Served at the Passover Seder.

From "The Jewish Holiday Kitchen" by Joan Nathan 1988.

Try putting your leftover haroset into your matzo brei. Yum! You can also freeze some and use if after Passover instead of applesauce in cakes and bread. The thicker, pastier Sephardic kind (like my Cranberry haroset in the book) is a great filling after Passover for rugelach, hamantashen or coffee cakes, but there was none leftover this year. People just grabbed it with a spoon. Okay okay here's the recipe.

May be kept refrigerated up to 1 week.

Makes up to 50 servings

This a very tastey version of the classic Passover Charoset.

This is best served right out of the frig.

A great Yemenite version of Charoset.