Ready to eat!
This is Sanni's recipe for charoses, a.k.a. charoset, charoseth, kharoset, haroset, or haroseth. Jews traditionally serve this dish during the Passover seder. Sanni's recipe is similar to traditional Ashkenazi charoses, except she adds currants, doesn't peel the apples (if I recall correctly), and doesn't chop the ingredients up as finely.
This recipe is very approximate. Every year it's a little different. There is no standard serving size, so it's hard to quantify the amount this makes.
Don't peel the apples. Cut them in quarters and remove the core. Slice into thin wedges. Slice these cross-wise, a quarter-apple at a time. Then chop several times. Put the chopped apples in a large bowl.
Spread the nuts on a baking sheet and roast at 350°F for 10 minutes, stirring after 5 minutes. Watch to make sure they don't get too dark. Remove from the oven, cool for a few minutes, and chop fairly finely. Stir the chopped nutes into the apples.
Add the currants and stir.
Sprinkle cinnamon over the apples and stir.
Pour the wine into the bowl, a little at a time, stirring constantly.
Cover with plastic wrap and leave at room temperature for a while so the flavors mix. Eat on matzo. Store in the refrigerator, covered with Saran wrap.
Ready to eat!
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