Larry Bain's Adaptation Of His Grandmother's Haroseth
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound walnuts
- ¼pound dried apricots
- ¼pound dried pitted prunes
- ¼pound pitted dates
- 3whole apples, peeled, cored and quartered
- 1large unpeeled seedless orange, quartered
- ½cup sweet red wine
- ⅛cup kosher Passover brandy
- ½teaspoon cinnamon
- ⅛teaspoon ground cloves
- ⅛teaspoon nutmeg
- 1tablespoon lime juice
- 2tablespoons matzoh meal, or as needed
Nutritional analysis per serving (10 servings)
289 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 11 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 5 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using the steel blade of a food processor or other chopper, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. This may be done in batches, if necessary.
- Step 2
Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If necessary, add matzoh meal to make a mortarlike consistency.
- Any leftover haroseth makes a wonderful chicken stuffing, or a marvelous fruit topping for pot roast.
Private Notes
Comments
Rave reviews - even without the brandy! Chopped everything into snap dice, and only used the food processor to blend the orange. Was asked to bring the charoset next year.
This is the first charoset that I have tried that has a range of distinct flavors - you taste first one then another. Very nice, but the walnuts are a little bitter up front. I imagine it’ll blend as it sits. Took the advice of half an orange and that seems about right. No Manischewitz or Slivovitz on hand, so I just added a little pomegranate juice, but would like to try with the booze sometime.
Have been making this for about 20 years and it’s never exactly the same twice, but always terrific. This year I used pecans instead of walnuts and it’s even more delicious.
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