- 1 1/4 cups chopped walnuts
- 1 Granny Smith or other green apple, peeled, cored and finely chopped
- 1 Fuji apple, peeled, cored and finely chopped
- 3/4 teaspoon cinnamon
- 1 teaspoon orange zest
- 2 tablespoons honey, or to taste
- 3 tablespoons sweet Passover wine
- Fresh mint leaves, for garnish
- Heat a medium skillet over medium-low heat. Add walnuts and toss gently over the heat until they begin to brown lightly and become fragrant, about 3 to 4 minutes. Remove from heat and cool. Finely chop the walnuts.
- When the walnuts are cool, combine all the ingredients together in a medium bowl and mix well. Taste for seasoning. Can be made up to 4 hours ahead, covered and kept at room temperature. Just before serving toss to combine the ingredients and drain any excess liquid. Serve in a glass bowl garnished with fresh mint leaves.
If you want, use this recipe as a template for variation. Substitute for the apples with dried fruit such as figs, dates, apricots, cherries or cranberries. And instead of the walnuts, try a mixture of pistachios, cashews and almonds. Make sure to add the cinnamon, honey and wine. Don’t forget to toast the nuts to bring out their rich flavor and moisten the dried fruit with hot water or wine. With a food processor, puree or finely chop the nuts and then pulse in the fruit. Add the honey and spices and more wine, if needed. Watch how fast it disappears off the Seder plate.