In fact, charoset is so tasty that I hate to see it go to waste after the festive meals are finished. If you are well-versed in the rules of Passover baking, you can mix charoset into your favorite cookie or bar recipes for an easy, sweet treat. Alternatively, charoset can turn boneless, skinless chicken breasts, a weeknight dinner staple for people of many faiths, into something special.
Start by making your charoset. I recommend using a Granny Smith apple, because we will be baking the charoset in our chicken breasts. But if you have only red apples, and don’t mind a little crunch, a non-baking apple is just fine. I skip the walnuts because of my husband’s nut allergy; feel free to do the same if you have similar concerns. Splashes of lemon juice, honey and sweet red wine round out the flavors. Don’t keep a bottle of sweet red in stock? A splash of grape juice will work just as well.