…has to be served in a cut-glass bowl. You’ll need sweet red apples – only not the red delicious, please. Those are terrible and not worth serving to anyone.
Pick out a whole big mess of red apples at the grocery store. Mix ’em, match ’em, but for the love of all that’s right and good, only pick apples you’d want to eat plain (see the note about red delicious above).
On the day of (several hours before, if you know what’s good for you), core the apples and grate them in the food processor. You could grate them by hand, but that’s not Grandma did to them, I’ll tell you THAT.
Pick out all the flaps of apple peel that are way too big, and dump the grated apple in a big old bowl.
Start with a generous pour of Mogen David (the grape, not that blackberry nonsense). It’ll stop the browning (in favor of a reddening)? Get the apples all coated.
Next, work in the nuts. Grandma used chopped walnuts and pecans, and because I’m a snob about it, I toast the nuts first. Toast them, don’t toast them (really though. TOAST THEM), just put ’em in and be generous about it. Mix it all together nicely.
Grab some honey and squeeze it around over the top of the mixture. Go by taste. Is it good? Great.
Now you’re ready to shake on cinnamon. Grandma GG would douse the bowl straight from a jar you’re sure is old enough to vote, but we don’t need to get into that. You’re better off with something from this decade.
Shake that cinnamon generously, then stir and add more ’til it tastes roughly how you remember it. You’ll feel it all the way down in your feet.
Transfer it to that cut-glass bowl and throw it in the fridge, but take it out every so often to 1) stir it, and 2) test it on some matzoh to make sure it hasn’t been poisoned.
Serve it in dollops on the individual seder plates, in bowls for the table, and save enough for breakfast. You’ll thank yourself.
Soapbox: The Way I see Things 