Serves 6 to 8 1 cup walnut pieces 6 organic Granny Smith apples 2 organic lemons, juiced 1 cup golden raisins 1/2 cup honey 1/4 cup kosher-for-Passover sweet red wine 1 teaspoon ground cinnamon Put the walnuts in a skillet large enough to hold them in a single layer. Cook over medium-high heat, stirring frequently, until they darken slightly and turn fragrant, 4 to 7 minutes, watching carefully to make sure they do not burn. Transfer immediately to a dish to cool. Quarter and core the apples. Using the large holes on a box shredder/grater, or the shredding disk on a food processor, coarsely shred the apples. Transfer them to a mixing bowl and immediately toss with the lemon juice. Add the raisins, honey, wine, cinnamon, and walnuts to the bowl. Toss thoroughly. Cover with plastic and refrigerate until serving time.
Recipe from Tribune Media Services
Copyright © 2017, CT Now