86ºF

Charoset

'Passover' by Chef Michelle Bernstein

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3 honey crisp apples

1 cup walnuts, toasted and chopped

1 cup raisins

¼ cup dried apricots, julienned

¼ cup dried figs, small dice (you can substitute dried cranberries or dried cherries as well)

½ cup orange juice

½ cup kosher red wine

¼ cup honey

Zest of 2 lemons

½ teaspoon ground cinnamon

Pinch of salt

Combine the raisins and orange juice and simmer until most of the juice is absorbed, cool then stir in the wine, honey, zest, cinnamon and salt. Combine everything together.