Finely dice the apples and set aside.

In a dry skillet over medium heat, toast the walnuts for 4-5 minutes stirring frequently, until fragrant and lightly browned.

Allow the walnuts to cool, then finely dice them.

In a large mixing bowl, combine the diced apples, diced walnuts, brown sugar, cinnamon, cardamom, salt and either wine or grape juice. Stir until the mixture is evenly combined.

Optionally, if you want finer charoset, you can pulse the mixture a few times in a food processor. Just be careful not to grind it down too significantly.

Transfer the mixture to a sealed container and refrigerate for at least 4 hours. Serve the chilled charoset with matzah. To make a Hillel sandwich, spread charoset on a piece of matzah, layer with a small amount of horseradish, and top with another piece of matzah.