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Charoset
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| Charoset | |
| 6 | red delicious apples, peeled, cored and coarsely chopped |
| 3 cups | nuts, such as walnuts or pecans, coarsely chopped |
| 3 teaspoons | sugar |
| 1½ teaspoons | Vietnamese cinnamon |
| 6-7 tablespoons | sweet red wine, such as Manischevitz (or Concord grape juice) |
Hand-chop apples and nuts to a consistency like rough-cut mortar. Don’t use a food processor for this as the result will be too smooth.
Transfer apple-nut mixture and remaining ingredients, starting with 6 tablespoons wine, to a medium bowl. Stir to combine, adding more wine if needed. Cover with plastic wrap, pressing film to surface of charoset, and chill for at least an hour to let flavors blend. Bring to room temperature before serving.
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