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Apple And Walnut Charoset
makes about 2 cups
Charoset is a traditional dish for Passover, but it's a refereshing fruit spread for all year round. The best part is that as good as it is the first day it's made, the apples soak up more of the wine and get even better over the week it will last in the refrigerator.
6 crisp red apples (Gala, Fuji, etc.), peeled and finely chopped
1 1/2 cup walnut halves
1 teaspoon ground cinnamon
1 lemon, zested and juiced
1/3 cup sweet red wine (Manischewitz or similar)
Honey, to taste
prep: 20 minutes
total: 20 minutes, plus time to chill
small skillet
mixing bowl
1. Peel and finely chop the apples and place them in a medium mixing bowl.
2. In a small skillet, lightly toast the walnuts for 2-3 minutes until fragrant. Finely chop them and add them to the apples.
3. Stir in the cinnamon, lemon zest, half the lemon juice, and the wine. Stir to combine. Taste the charoset, and add honey and more lemon juice until you're happy with the balance of sweet and tart. Refrigerate at least 30 minutes to allow apples to soak up wine.
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