Charoset
A classic Passover seder staple — sweet, spiced apples and toasted walnuts bound with honey and sweet red wine. This Ashkenazi-style charoset is simple to make and gets even better as it rests
15 minutes, 8 Servings
Ingredients
| 2 | Granny Smith apples |
| 1 | Honeycrisp apple |
| 1 cup | Walnuts |
| ⅓ cup | Sweet red wine (such as Manischewitz) |
| 1 Tbsp. | Honey |
| ½ tsp. | Orange zest |
| ½ tsp. | Ground cinnamon |
| ¼ tsp. | Ground cardamom |
| ⅛ tsp. | Ground nutmeg |
| ¼ tsp. | Salt |
Preparation
| 1. Heat a dry skillet over medium heat. |
| 2. Add walnuts and toast for 4 to 5 minutes, stirring frequently, until fragrant and lightly browned. |
| 3. Transfer walnuts to a plate and let cool completely. |
| 4. Peel, core, and finely chop all three apples into ¼-inch pieces. |
| 5. Coarsely chop the cooled walnuts. |
| 6. Combine the apples, walnuts, cinnamon, cardamom, nutmeg, orange zest, and salt in a medium bowl . |
| 7. Add the honey and sweet red wine and stir until well combined. |
| 8. Taste and add more honey if a sweeter charoset is desired. |
| 9. Cover and refrigerate for at least 2 hours. |
| 10. Stir before serving alongside matzah. |
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