Step 1

If you have a food processor, add all of the solid ingredients and about 2 tablespoons of the liquid and process into a paste. If you use a chopping bowl, you’ll probably have to do the ingredients a bit at a time. If necessary, add a bit more liquid, but keep the mixture tight so that you can easily roll it after chilling the charoset.

Step 2

Refrigerate the mixture for at least an hour. Then roll rounded teaspoonfuls of the chilled charoset into balls. Moistening your hands with cool water helps keep the stickiness to a minimum.

Step 3

Store charoset balls refrigerated, in a tightly covered container or refrigerate the mixture until a few hours before the Seder and make the charoset balls then.