Sunday, April 8, 2012


Or as LauraR termed it, God's kindness. The fig butter is a lovely way to deepen the flavor, especially if you're using a drinkable table wine (as I did) instead of some syrupy Manischewitz thing. Charoset goes well with matzah, maror (horseradish), or yogurt, depending on how you roll.

1/3 c red wine
2 t honey
2 T TJ's fig butter
1 t cinnamon
4 medium-small Pink Lady apples
1/2 c raisins
3/4 c toasted walnuts

Mix the wine, honey, fig paste, and cinnamon together in a large bowl. Finely mince each apple: I did it by hand without peeling, but many people peel and use a food processor. Either way, toss the minced apple bits into the wine as you go, before they start to brown. Also mince the raisins and walnuts, and toss those in too. Mix well until all the bits are coated but not swimming in wine, and adjust the spiciness and sweetness as you desire. This keeps better than you might expect, and you should definitely let sit for at least a few minutes before serving to let the apples soak up the wine.

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