Haroseth, a symbolic seder food, alludes to the mortar that the Jews used to build the pyramids when enslaved by the Egyptian pharaoh. Though haroseth visually mimes the unappealing look of cement, its taste is actually a delicious combination of fresh or dried fruit, nuts, spices and wine. There are as many variations of haroseth as there are seder tables around the world, and all reflect a myriad of traditions. This recipe is inspired by my grandmother's simple grated apple, walnut, and cinnamon version, along with the flavors of my husband's Middle Eastern background.
- 3/4 cup (3 ounces) walnuts, toasted and cooled
- 3/4 cup (4 ounces) raw almonds, toasted and cooled
- 1 cup tightly packed (3 ounces) dried apples
- 2/3 cup (5 ounces) Turkish apricots
- 2 (3-inch long by 1-inch wide) strips orange zest, any white pith removed
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 cup ruby Port or medium dry Concord grape wine
- 1/2 cup golden raisins (3 ounces)
- Pulse toasted nuts in a food processor until coarsely chopped.
- Add dried fruit, zest, and spices and pulse again until chopped.
- Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
- Transfer to a bowl and stir in raisins.
- Carbohydrates61 g(20%)
- Fat38 g(58%)
- Protein14 g(29%)
- Saturated Fat3 g(16%)
- Sodium32 mg(1%)
- Polyunsaturated Fat18 g
- Fiber12 g(47%)
- Monounsaturated Fat15 g