At this year’s Seder, the White House will try out a new haroset recipe, which comes from Melissa Winter’s mother, Patricia. Melissa says: “[My mother] makes it several days in advance so all the flavors come together and its delicious. And of course she thinks I should go down to the White House kitchen before the seder to taste it and make sure its just right.”

Cook’s Notes: This recipe makes about 1.5 cups so increase as needed. It’s best to use McIntosh or Fuji apples. (must be a crisp somewhat tart apple) (Not a “Delicious” apple) and it’s best made one to two days prior to serving. Stir or mix a couple of times a day while in refrigerator.

3 medium to large apples. peeled and cored
1/2 cup chopped walnuts
1/4 to 1/2 teaspoon powdered ginger
1/2 teaspoon powdered cinnamon
1 1/2 tablespoons sugar to taste (should not be too sweet)
3 tablespoons red Concord Grape wine — Manishevitz or other used for Passover

1) Peel, core and chop the apples (moderately coarse — perhaps size of celery in chicken salad). (Note: apples not to be smashed but in small pieces so can bite into them)

2) Toss chopped apples with walnuts and mix in ginger, cinnamon and sugar to taste

3) Stir in 2 tablespoons of the wine and toss. Taste and taste again the next day to adjust for perhaps addition of sugar and cinnamon.

Refrigerator ripens it and should at least be made one day in advance. Before serving add one more tablespoon of wine.

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