I like to think of haroses as Jewish cranberry sauce. If you've ever been to a seder (a traditional Passover meal) I know you've had haroses the same way I know that you had cranberry sauce if you've been to a Thanksgiving dinner. Haroses is actually required at a seder -- it's even got its own blessing.
If you like apples and nuts you'll probably like haroses, which is most often a blend of chopped apples, cinnamon, sugar, and sugary red wine from Mogen David or Manishewitz. This basic haroses has its roots in Eastern Europe and ranks as passably nondescript, much like cranberry sauce from a can.
For the past several years, I've found inspiration in the haroses of Sephardic Jews, who hail from Spain, Northern Africa, and the Mideast. Dried fruit and nuts figure into those recipes and give them depth, and a longer shelf life. My haroses is akin to a sticky chunky chutney or fruit compote.