Use the shredding attachment on the food processor to quickly shred the apples. You can also grind or chop them. Don't refrigerate more than two hours before serving or the haroset will be too watery.
This is a good traditional variety haroset. Not a wow, but all the elements of a classic. I chop rather than shred apples and haven't had an issue with excessive liquid.
This is the charoset recipe I return to each year since I first made it about five years ago or so. It's perfect. If I remember correctly, I think I sometimes squeeze out some of the juice from the grated apple with a towel and just enjoy it as a drink to avoid the wet problem.
Everyone loves this each time I make it. The ingredients are so simple and combine to make a refreshing treat. My only complaint is that it turns out a little watery every time I make it -- even just after the two hours of chilling time the recipe indictates. Still, you drain off the excess liquid, and this is still a great side dish or light dessert served atop matzo.
