No-Sugar Added Charoset
Adapted from The New York Times
Yields 3.5 cups
INGREDIENTS
- 1 cup walnut halves
- 1 lb (2 large or 3 small) crisp sweet apples, such as Fuji or Gala, peeled, cored and diced in 1/4-inch pieces
- 5 tablespoons sweet Passover wine, such as Manischewitz or ruby port
- 1 tablespoon fresh lemon juice
- ½ tablespoon honey, plus more to taste
- ½ teaspoon ground cinnamon, plus more to taste
- Pinch of salt
INSTRUCTIONS
- Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
- Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you’d like.