Haroset, or charoset, is a traditional fruit and nut spread served at the Passover seder. My mom has been making it for decades and doesn’t use a recipe. This year I watched her make it and wrote down a recipe.

It’s super adaptable. For instance, she only had pistachios this week instead of pine nuts, and prunes instead of dates. Basically, if you’re throwing together chopped up apples, dried fruit, nuts, wine and honey, you’ll get some kind of haroset. It’s delicious on crackers or sometimes I just eat spoonfuls of it.

Mama’s Charoset

Serves 6

Ingredients:

• 3 apples, peeled, cored and roughly chopped
• 1/2 cup dried apricots, roughly chopped
• 1/4 cup prunes or dates, roughly chopped
• 1/3 cup golden raisins
• 2 tablespoons dark raisins
• 2 tablespoons shelled pistachios (or pine nuts)
• 1/4 cup red wine of your choice
• 2 tablespoons honey

Directions:

Place apples in a food processor and pulse till they are medium chunks. Add apricots and prunes to the food processor and pulse until the apples are fine chunks and the apricots and prunes are medium chunks. Empty into a mixing bowl and add the raisins, pistachios, red wine and honey. Mix until well combined.

Take a taste test; add more honey and wine to taste. Cover and refrigerate until ready to serve. Store any leftovers in an airtight container for up to four days.