The following recipe comes from Joyce Efron of the San Antonio Herb Society. She has added a touch of ginger, which provides a little kick to complement the sweetness from the honey. Don’t just serve this wonderful condiment at Passover. It works well alongside seafood and chicken.
And remember, when peeling fresh ginger, it’s quicker with a spoon than a knife.
1 1/2 inches fresh ginger root, peeled
2 red apples (any type but Delicious)
2 tablespoons dry red wine
1/2 teaspoon cinnamon
3 tablespoons honey
1 cup nuts (pecans or walnuts)
In a food processor, minced ginger root finely. Core and remove seeds from apple; leave peel on. Cut apple in eighths and add to food processor with ginger; chop. Add red wine, cinnamon and honey. Combine and remove to separate bowl. Chop nuts in processor, pulsing until nugget size. Add to apple mixture; stir thoroughly. Serve as a spread with matzoh or crackers.
Makes 2-3 cups.
From Joyce Efron/”The San Antonio Herb Society Cookbook, Vol. II”