1 cup walnut pieces
6 Granny Smith apples
2 lemons, juiced
1 cup golden raisins
1/2 cup honey
1/4 cup kosher-for- Passover sweet red wine
1 teaspoon ground cinnamon
Put the walnuts in a skillet large enough to hold them in a single layer. Cook over medium-high heat, stirring frequently, until they darken slightly and turn fragrant, 4 to 7 minutes, watching carefully to make sure they do not burn. Transfer immediately to a dish to cool.
Quarter and core the apples. Using the large holes on a box shredder/grater, or the shredding disk on a food processor, coarsely shred the apples. Transfer them to a mixing bowl and immediately toss with the lemon juice.
Add the raisins, honey, wine, cinnamon, and walnuts to the bowl. Toss thoroughly. Cover with plastic and refrigerate until serving time.