Quite incidentally, it is delicious and tastes wonderful spread on matzah. Add wine slowly until the texture resembles a thick paste, like mortar. Taste and adjust cinnamon, sugar, wine amounts. This recipe yields about enough for the Seder table. If you like this as much as we do, you will want to make more.
Some people prefer a chunkier, less smoothly-blended charoset.
If you're lucky enough to have a Kosher for Passover food processor, you will also save a lot of arm exercise.