No Passover seder is complete without charoset. Charoset is a symbolic food that represents the mortar the Jewish people used to build bricks as slaves in Egypt. It's also a sweet snack that can be enjoyed all week long.
5lbsRed Delicious, Fuji or Honeycrisp apples or apples of choice (see notes)
3cupswalnutsshelled, about 12 ounces
1 1/2tbspcinnamonmore to taste
1 1/2cupsKosher for Passover red wine or grape juice, more to taste
Peel and core all apples and cut them into large chunks. Then, working in batches, run each apple chunk through your food processor using the shredding disk. Set aside in a large bowl.
Optional: If you like your apples more chopped, change to the stainless steel blade and then pulse about 1/3 of the shredded apples mixture 3-5 times in your food processor, working in batches. Combine with the shredded apples.
Add walnuts to food processor (using the stainless steel blade) and pulse 4-6 times to finely chop the walnuts into small pieces. Do not overmix, otherwise you'll have walnut paste. Add chopped walnuts to apple mixture.
Add cinnamon and wine to the apple mixture and mix well by hand. Add more cinnamon and wine to taste. The apples will soak up the wine and taste amazing!
I use and prefer Red Delicious, Fuji or Honeycrisp apples because they are sweet and make a wonderful texture for charoset. You could experiment with different apples to find one you like. Always use Kosher for Passover red wine (labeled with a circle P) when making charoset for Passover.Recipe can be made 1-2 days prior to Passover. Store in the fridge in a sealed container for up to 5 days.