Set out a scale and the equipment for Charoset. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh apple, walnuts, ground cinnamon, honey, dry red wine, grape, kosher salt, olive oil. Charoset is cooked in Passover as its own plate, not as a copy of a restaurant menu. Chop apple and walnut with cinnamon, honey, and a spoon of wine into a coarse sweet paste. It is the seder charoset. Amounts are for 4 from foods this library can count.
