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Jamie Stolper

This is your basic, Ashkenazic-style charoset. I always leave this for the afternoon before the first seder and make it a project with one or more of my sons. They enjoy tasting it as we go along and adjusting for their preferred ratio of apples, nuts, cinnamon, and wine. We make more than enough for the two seders, because we like to nosh on it all week.

4 large apples (about 2 pounds), peeled, cored, and cut in chunks
2 cups shelled walnuts (you can use almonds if you wish)
2 tablespoons sugar
4 teaspoons cinnamon
2 teaspoons grated lemon rind
6 tablespoons of sweet red wine, or enough for desired taste and consistency
Chop the apples coarsely in a food processor and place in a mixing bowl. Chop the nuts coarsely in the processor and add to the bowl. Add the sugar, cinnamon, lemon rind, and wine in small amounts and stir and taste. Adjust all the ingredients as desired. Store in the refrigerator until serving.

This recipe makes 6 cups.


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