Ingredients
Equipment
Method
- Toast the nuts: Add walnuts and almonds to a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and lightly golden. Transfer to a plate to cool, then chop.
- Prep the apples: Core the Granny Smith apples (no need to peel). Finely dice into approximately 1/4-inch pieces. Place in a medium bowl and toss with lemon juice to prevent browning.
- Combine everything: Add the toasted nuts, cinnamon, ginger (if using), salt, and nutmeg to the apples. Pour in 2 tablespoons of dry red wine and toss to combine.
- Adjust and rest: Taste and add more wine if needed—you want the mixture to just hold together without being soggy. Cover and refrigerate for at least 30 minutes (or up to 2 days) to let flavors meld.
- Serve: Bring to room temperature 30 minutes before serving. Give a gentle stir and serve on the Seder plate, alongside matzo, or as a condiment with roasted meats.
Nutrition
Notes
Make-Ahead: Charoset improves as it sits. Make 1-2 days ahead and store in an airtight glass container in the refrigerator. The lemon juice and wine prevent browning.
Nut Variations: Pecans work well in place of walnuts. For a nut-free version, try toasted sunflower seeds (though this changes the traditional character).
Wine Substitute: For alcohol-free charoset, use unsweetened pomegranate juice or a splash of apple cider vinegar mixed with water.
Storage: Keeps refrigerated for up to 3 days. Texture is best within 48 hours. Freezes well for up to 3 months.
