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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Apple Cinnamon Charoset w/Candied Walnuts   
    Categories: Fruits, Nuts, Wine, Chilies, Herbs   
         Yield: 8 servings   
       
   MMMMM------------------APPLE CINNAMON CHAROSET-----------------------   
     1 1/2 lb Gala or Fuji apples   
         6 tb Sweet kosher wine   
         1 tb Honey   
     1 1/2 ts Cinnamon   
       1/4 ts Ginger   
       1/4 ts Allspice   
              Salt   
      
   MMMMM----------------------CANDIED WALNUTS---------------------------   
       1/2    Egg white   
         3 tb Sugar   
       1/4 ts Salt   
       1/4 ts Cayenne   
           ds Cinnamon   
           ds Nutmeg   
         1 c  Shelled, raw walnuts   
       
     Peel and core the apples and chop finely.   
        
     Place the chopped apples in a bowl. Stir in 5   
     tablespoons of kosher wine, honey, cinnamon, ginger,   
     allspice, and salt. Taste the mixture. If it needs more   
     moisture or sweetness, add a bit more kosher wine, which   
     will be soaked up as the charoset marinates.   
        
     Cover the bowl, place in the refrigerator, and allow the   
     mixture to marinate for 24 hours.   
        
     Meanwhile, make the candied walnuts.   
        
     Set oven @ 300ºF/150ºC.   
        
     Pour about half of the egg white into a mixing bowl.   
     Whisk until frothy and beat in the sugar, salt, cayenne,   
     cinnamon, and nutmeg.   
        
     Add the walnuts to the egg mixture and stir until the   
     walnuts are fully coated in the seasoned egg mixture.   
        
     Spread the walnuts out on a baking sheet lined with   
     parchment or a Silpat. Bake for 15-20 minutes, until   
     crisp. Remove the sheet from the oven and let nuts   
     cools. Pour the candied nuts onto a cutting board and   
     roughly chop them into smaller pieces.   
        
     Sprinkle candied nuts onto the charoset just before   
     serving or serve the nuts alongside the charoset.   
        
     NOTE: You can chop the apples in a food processor by   
     pulsing a few times until they’re chopped finely but   
     with texture. However, it’s easy to chop too much using   
     the food processor. You might end up with applesauce if   
     you’re not careful.   
        
     The walnuts are intended to be a topping for the   
     charoset. Don’t mix them in. They’ll lose their candied   
     crunch.   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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