Haroseth
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- ⅓cup white wine vinegar (kosher for Passover, if preferred)
- ⅓cup sugar
- ⅓cup Moscato d’Asti wine or sweet kosher wine
- ⅓cup onions, cut into ½-inch dice
- 3Granny Smith apples, peeled, cored and cut into ½-inch dice
- ¼cup honey
- 1cup dried figs (about 8), hard stems removed, cut into ½-inch dice
- 1cup pitted dates, cut into ½-inch dice
- ¼cup good-quality apricot preserves
- Finely grated zest and juice of ½ lemon
- Finely grated zest and juice of ½ orange
- ½cup whole shelled hazelnuts or blanched almonds
- ½cup shelled pistachios
- ⅛teaspoon kosher salt
- ⅛teaspoon ground allspice, or to taste
- ⅛teaspoon ground cardamom, or to taste
- ⅛teaspoon ground cinnamon, or to taste
Nutritional analysis per serving (10 servings)
294 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 46 grams sugars; 4 grams protein; 31 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
Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
- Step 2
While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
- Step 3
Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
- Step 4
Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.
Private Notes
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Comments
Depends where in the world you are from, this is one of the many Sephardic versions. We would say something similar about the Ashkenazic recipes and deem them bland... You can clearly see the Northern African traditions and quite a sophisticated preparation in this particular recipe.
Rather than sugar, wine & vinegar - made with juice of 2 limes & 1 great big tablespoon of honey, did something wonderful to the figs - oh, and chose to use roasted pecans instead of pistachios.
This is a funky, non-traditional charoset recipe. To be frank, I didn't like it. But if you make it, know that this is not what's usually in the Seder.
I made this last year and loved the sweet and tangy nature of it. It’s VERY untraditional, so only try it if you’re up for a food adventure. That suited me fine because I don’t really dig the traditional haroset That said, the next time I make it I’m going to skip the onions, just a bit more of a nod toward the traditional flavor
This was great, very forgiving recipe. I used a little less vinegar, much less sugar, no figs, changed the nuts to only pecans, used different variety apples. The allspice and cardamom give it a great taste. Delish.
Joan Nathan has published the most amazing books about Jewish food and traditions, and this recipe is typical of the variety and authenticity of her work. And by the way, I made this recipe with orange marmalade instead of the honey and apricot preserves. It was fabulous.