This delicious charoset makes a beautiful addition to the Passover seder plate. Leftovers can be enjoyed on gluten-free matzah and in warm cooked cereals, plain yogurt and smoothies.
- 1 cup walnuts
- 12-14 Medjool dates, pitted
- 2 medium apples (use sweeter varieties) peeled, cored and cut in chunks
- 3 tablespoons sweet red wine
- 1 teaspoon cinnamon, ground
- Pinch Kosher salt
In a medium skillet, toast walnuts over medium heat for 3-5 minutes, until lightly browned. Allow to cool.
Combine walnuts, dates, apples, cinnamon and salt in a food processor and blend until smooth.