Passover -- Haroset

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from "New Jewish Cuisine" by Francine Prince.

HAROSET About 3 cups; approximate preparation time 35 minutes

1/2 pound dried pitted dates

1/2 cup dark raisins

1 cup dried apricots, rinsed

1 large orange, peeled and sectioned

2 Red Delicious or Granny Smith apples, peeled, cored and cut into eighths

Grated peel of 1 large lemon

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 cup unsweetened apple juice

2 tablespoons dark brown sugar

2 tablespoons honey

1 tablespoon fresh lemon juice

1/2 cup chopped walnuts

1/2 cup whole blanched almonds

1. In a heavy 3-quart saucepan combine the dates, raisins, apricots, orange, apples, lemon, cinnamon, allspice, ginger, cardamom, apple juice and brown sugar. Bring to a boil, reduce the heat and simmer, covered, 10 minutes, stirring often.

2. Let the mixture cool about 30 minutes. Transfer to a food processor and add the honey, lemon juice, walnuts and almonds. Coarsely chop the mixture and transfer to a bowl. Cover and refrigerate.

Data per 1/4-cup serving Calories 213 Protein 3g Fat 7g Carbohydrates 38g Sodium 6mg Saturated fat 1g Monounsaturated fat 1g Polyunsaturated fat 1g Cholesterol 0mg