This recipe was given to me over 20 years ago by a fellow teacher at the Beth Shalom Day School.

3 lbs. Macintosh apples peeled and grated
8 ounces dark raisins
8 ounces light raisins
8 ounces chopped dates
8 ounces chopped walnuts
2 tsps cinnamon
½ cup honey (or more to taste)
½ Manishewitz Concord Grape Wine (or more to taste)

Mix all ingredients together. This mixture absorbs the wine and extra apple liquid to make the raisins and dates nice and soft. The charoset should be made early in the cooking process to allow this to happen.