Provencal Haroseth

Name: Provencal Haroseth
Total time: 1 h 30 min
Yield: about 2 cups
Ingredients: 2 cups dry red wine; 1/2 cup sugar; Grated rind and juice of 1/2 orange; 1 pound dried figs; 1 1/2 teaspoons ground cardamom

Recipe from "A Taste of Haroset"

Adapted by Joan Nathan

Total Time: 1 hour 30 minutes
Rating: 3(23)
Comments: Read comments

Featured in: Retracing Jewish Steps, Through Haroseth

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Ingredients

Yield:about 2 cups

2cups dry red wine
½cup sugar
Grated rind and juice of ½ orange
1pound dried figs
1½teaspoons ground cardamom

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
Step 2
Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
Step 3
In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

Ratings

3 out of 5

23 user ratings

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Comments

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Melissa R.7 years ago

We needed a nut-free haroset recipe and decided to give this one a go. It was delicious and simple to make and may become a new family tradition. It’s very rich and I was surprised and the quantity: this recipe yields enough for a large Seder party. We have a jar left over that we’re now using as a fig jam with cheese or (post Passover) toast.

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