Apple-Walnut Charoset for Passover

Method

1. 1

   Preheat oven to 350°. Spread out 1½ cups raw walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden, 6–8 minutes. Let cool; coarsely chop.

2. 2

   Stir together walnuts, 3 medium tart apples (such as Gala, Fuji, or Granny Smith), peeled, cored, finely diced, ½ cup sweet red wine (such as Manischewitz Extra Heavy Malaga), 1 Tbsp. light brown sugar, 1½ tsp. ground cinnamon, and 1 pinch kosher salt in a large bowl. Transfer to an airtight container; cover and keep at room temperature until ready to serve. Editor’s note: This charoset recipe was first printed online in February 2006; it has been updated for style. Head this way for more of our best Passover recipes →

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