Charoset

Name: Charoset
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 4 cups
Ingredients: 1 1/2 cups walnut pieces; 4 sweet crisp apples, such as Gala, Fuji, Honeycrisp or Envy (about 2 pounds), peeled and finely chopped; 1 teaspoon ground cinnamon; 1/4 cup sweet red Passover wine, such as Manischewitz; 2 tablespoons honey or brown sugar

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Level: Easy

Total: 50 min (includes standing time)
Active: 20 min

Yield: about 4 cups

Charoset (or haroset) is an integral part of the Passover Seder plate, representing the mortar the Jews in ancient Egypt used when forced to build for the Pharoah. This is an Ashkenazi version, but there are many versions around the world and every home prepares it a little differently. Sephardic versions can also include dried fruits or desiccated coconut and other nuts or spices.

Level: Easy

Total: 50 min (includes standing time)
Active: 20 min

Yield: about 4 cups

Ingredients

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1 1/2 cups walnut pieces

4 sweet crisp apples, such as Gala, Fuji, Honeycrisp or Envy (about 2 pounds), peeled and finely chopped

1 teaspoon ground cinnamon

1/4 cup sweet red Passover wine, such as Manischewitz

2 tablespoons honey or brown sugar

Directions

Preheat the oven to 350 degrees F.
Spread the walnuts on a baking sheet and bake until lightly toasted and a shade or two darker, 6 to 7 minutes. Let cool completely, then chop.
Combine the apples and walnuts in a large bowl. Sprinkle with the cinnamon and toss to coat. Add the wine and honey. Toss again. Cover and let sit for 30 minutes for the flavors to develop before serving.