Process the walnuts in your food processor until finely chopped, but not a paste.
Add the raisins, honey, wine and vanilla extract and process until fairly smooth.
Remove the food processor's blade and use a rubber spatula to give the charoset one more good stir, scraping the bottom, until well-blended.
Transfer the charoset to a serving bowl.
If not using the charoset the same day, cover and refrigerate, but remove from fridge 2 hours before serving and give it one final stir.
Video
Notes
This recipe, as written, yields a fairly small amount of charoset - ¾ cup, or 6 servings. If you're hosting a big Seder, you can easily double this recipe.This recipe is obviously not low-carb. It's a traditional Jewish recipe that I make for my family once a year during the Passover holiday.