Ben Weiner Archives | Saveur https://www.saveur.com/authors/ben-weiner/ Eat the world. Fri, 27 Mar 2026 14:15:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.saveur.com/uploads/2021/06/22/cropped-Saveur_FAV_CRM-1.png?auto=webp&width=32&height=32 Ben Weiner Archives | Saveur https://www.saveur.com/authors/ben-weiner/ 32 32 Apple, Date, and Walnut Charoset https://www.saveur.com/recipes/apple-date-walnut-charoset/ Fri, 27 Mar 2026 14:15:42 +0000 https://www.saveur.com/api/preview?id=189689&secret=cM2XMtKpK3Lj&nonce=c324e688db
Apple, Date, and Walnut Charoset
Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

This simple yet texturally layered version of the Passover Seder staple is influenced by both Ashkenazi and Sephardic traditions.

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Apple, Date, and Walnut Charoset
Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

A combination of chopped fruit and nuts, charoset is one of the symbolic foods on the Passover Seder plate. This recipe is influenced by Ashkenazi and Sephardic traditions and is a version of the one chef and food stylist Ben Weiner made growing up. It builds flavor at every step: Gently toasting the walnuts and caramelizing the honey bring depth, while grape juice (kosher wine also works great) and apple cider vinegar supply a touch of acidity. Jammy dates provide textural contrast to the crisp apples, and a dash of cinnamon adds a fragrant warmth. This charoset is best made two days in advance.

Makes: About 4 cups
Time: 10 minutes

Ingredients

  • ¼ cup raw walnuts, coarsely chopped
  • ¼ cup honey
  • ½ cup grape juice
  • ¼ cup dates, pitted and coarsely chopped
  • 1 Tbsp. apple cider vinegar
  • ¼ tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • 3 medium apples, a mix of Gala and Fuji, peeled and coarsely chopped (about 4 cups)

Instructions

  1. To a dry small pot over medium heat, add the walnuts and cook, stirring frequently, until aromatic, about 2 minutes. Add the honey, bring to a simmer, and cook, stirring continuously, until it thickens and darkens slightly, 2–3 minutes. Stir in the grape juice, dates, vinegar, cinnamon, and salt. Transfer to a medium bowl and stir in the apples until well coated. Set aside to cool to room temperature, about 1 hour, then cover and refrigerate for at least 48 hours. 

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