This recipe doubles well. Prepare it the morning of the seder, cover it well, and refrigerate.
Ingredients
1 cup chopped nuts (pecans, almonds, walnuts, or a mixture)
5 small apples, peeled and cored
1 teaspoon grated lemon zest
3 tablespoons sweet wine, or more to taste
1 ½ tablespoons sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
Processor Method:
1. Place the nuts in the bowl of a food processor fitted with the metal blade. Pulse 2 to 3 times to chop. Remove to a small bowl and set aside.
2. Cut the apples into 1-inch pieces. Add to the food processor with the lemon zest, wine, sugar, cinnamon, and ginger. Pulse 2-3 times until everything is chopped into medium pieces. Scrape the bowl as needed, making sure nothing gets lodged into the blade. Remove to a 1 quart bowl. Fold in the nuts, adjust the seasonings, then cover and refrigerate.
Conventional Method:
With a sharp knife, chop the nuts and diced apples into a 1 quart bowl. Add the lemon zest, wine, sugar, cinnamon, and ginger and combine. Adjust the seasonings, cover, and refrigerate.
This recipe was used with permission from the author. Simply Seders is a publication of Macmillan (1998).
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