There are many different varieties of Charoset – from Bubbe’s traditional apple and Manishewitz to various Sephardi styles with dates and other dried fruit. I know each family has their own recipe, but I think its nice to change things up every now and then during the holidays.
The first time I made Seder for my family, I tried this recipe and adapted it over time to the recipe below. If you don’t want to make your own candied walnuts, go ahead and buy them! Fairway, Trader Joes and other major supermarkets will carry candied walnuts or pecans which you can certainly substitute.
4 gala apples, peeled and diced
1 cup pomegranate seeds
1/3 cup Manischewitz
1/3 cup pomegranate juice
1 teaspoon lemon or orange zest (optional)
1 cup walnut halves
4 cups vegetable oil
¼ cup sugar
2 teaspoon cinnamon
Line large baking sheet with parchment paper. Whisk together sugar and 1/2 teaspoon cinnamon in a bowl.
In a large heavy skillet over medium-high heat, heat oil to 350°F. Fry walnuts until golden brown, about 30 seconds, being careful not to burn. Using a slotted spoon, transfer walnuts from skillet to bowl containing sugar mixture. Toss walnuts in sugar, then spread on baking sheet. Cool 15 minutes, then chop roughly.
Combine nuts, remaining 1 1/2 teaspoon cinnamon, apples, pomegranate seeds, zest, wine and pomegranate juice. Refrigerate until ready to serve.