Food & Cooking Recipes Chestnut Charoset Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Nico Schinco Prep Time: 10 mins Total Time: 8 hrs Yield: 4 cups No Passover seder plate is complete without charoset. Our version of this crunchy, cinnamon-y apple chutney puts a twist on tradition by subbing in chestnuts for the usual walnuts. The result is a rich, buttery flavor that balances savory and sweet, and pairs perfectly with matzoh. Ingredients 2 apples, such as honeycrisp, cored and chopped 1 cup chopped pre-roasted chestnuts, canned or bagged ⅓ cup sweet red wine, such as Lambrusco 1 teaspoon ground cinnamon 1 teaspoon sugar Kosher salt Directions In a medium bowl, combine apples, chestnuts, wine, cinnamon, sugar, and a pinch of salt and toss until combined. Serve or cover and refrigerate overnight. Cook's Notes You can save time by assembling this spread the day ahead—the acid in the wine will keep the cut fruit from browning. Rate it Print