Easter or Passover dish that goes great with ham or lamb.


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

Nutritional information

No nutrition information available


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.