Ashkenazi Charoset – Aromatic Passover Paste

• walnuts (halves)↗160 g
• apples↗3

  e.g., Pink Lady or Royal Gala

• ground cinnamon↗1½ tsp
• lemon juice1 tbsp
• honey or silan (date syrup)↗2 tbsp
• grated orange zest1 tsp
• red wine↗50–60 ml sweet

  or grape juice

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas mark 4). Toast the walnuts in a dry skillet until dark and fragrant, 7–10 minutes, stirring constantly to prevent burning. Cool and grind them.

2. 2

   Core the apples and finely chop them. Combine the apples with cinnamon, lemon juice, honey or silan (date syrup), grated orange zest, sweet red wine (or grape juice) and a pinch of salt. Add the cooled nuts, blend the ingredients and mix again. Transfer the finished mixture to an airtight container and store in the refrigerator.

3. 3

   Serve the charoset chilled, garnished with mint leaves or powdered sugar if desired.