Charoset

Charoset is the fruit-and-nut mixture served at a Passover seder to remind Jews of the mortar used to build the Pharaoh's cities.  Some people take it to the extreme and use the food processor to achieve a muddy paste.  I prefer mine chunky enough that you can tell what's in it.

Like most Jewish foods, every cook makes this differently.  Sephardim often use dates and other dried fruits.  Ashkenazi versions usually include apples.  Feel free to make adjustments.

Charoset is good as a snack with matzah, or as part of a leafy salad.  I generally make enough to send everyone home with a little, but this recipe will give you plenty for a seder of up to 12.

2 sweet apples (I prefer Gala)
1/2 C finely chopped walnuts
1 tsp cinnamon
2 Tb sweet red wine or grape juice

1.  Peel apples, if desired.  Core, then dice into 1/4" chunks.

2.  Stir in walnuts and cinnamon.  Drizzle wine and stir together to combine.  Chill until ready to serve.

Difficulty rating  π