Haroset is a fruit and nut based dish served during the Passover seder to represent the mortar that the slaves in Egypt used to hold the bricks together. There are various different versions of this recipe, depending mostly on geography or ethnic background. Ashkenazi Jews, from places like Eastern Europe, use mostly raw apples, nuts, and sweet wine in their recipes. Sephardim are more likely to make a cooked dish, prepared with dried fruits, nuts, and spices. As a Sephardic Jew who grew up in predominantly Ashkenazi synagogues in the United States, my recipe is a little mix of the two.
- 6 apples, peeled cored and sliced (I use Gala, my mom uses Red Delicious, & many others use Fuji. Your call.)
- 1/3 cup walnuts, roughly chopped
- 1/3 cup pecans, roughly chopped
- 1/2 cup raw honey
- 1 cup pitted deleget dates, roughly chopped
- 1/4 cup raisins
- 1/4 cup turkish apricots, roughly chopped
- 1/2 cup red wine (my mom always used Malashevitz, but I just used some cab)
- 1/2 teaspoon cloves (I ground whole ones in a coffee grinder)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon powdered coriander
- 1 lemon, juice and rind
- Throw everything in a food processor with about a cup of water and blend. You may have to do this is batches of equal parts, depending on the size of your food processor.
- Strain if necessary, to your liking. I like it a little juicy, with varying sizes of the chunks of fruit.
- Serve by itself, on a matzah sandwich, or in just about every bite of the Passover meal.