Charoset (Passover)

My mother always made delicious Charoset on Passover. I didn't like it as a child and still don't eat it, other than what is required of me - a small, matzoh sandwich representing mortar the Israelites used to make bricks while they were slaves in Egypt. Now that the torch has been passed on to me, I feel pressure to make traditional foods "the right way". 

I've used the following recipe from Epicurious for the last few years.  Family members say they like it. Maybe they are just being polite, it's hard to say.   
 

I will keep making it this way until someone complains :) 

 

Ingredients

• 3 medium organic Gala or Fuji apples, peeled, cored, and finely diced

• 1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
  1/2 cup of sweet red wine such as Manischevitz

• 1 1/2 - 2 teaspoons ground cinnamon

• 1 tablespoon packed coconut sugar

Instructions

1. Use a food processor on pulse for a thicker "paste" consistency (no Vitamix, please). My family likes it this way. Alternatively, you can simply stir ingredients in a bowl for a chunkier texture. 
2. Add more cinnamon, sugar or wine to taste. 
3. Serve at room temperature.

 Makes about 4 cups