Ideally, I should have posted this recipe weeks ago, before Passover seder. Just because Passover is over, however, does not mean that we cannot continue to eat haroset. Outside of the seder context, haroset makes a great summer salad, waffle/pancake topping (when heated), or crepe filling. None of the amounts in this recipe is exact–add more or less of each ingredient to reach the desired mortar-like consistency.


Serves 10 at a seder

4 apples, peeled and grated

1 cup walnuts, finely crushed

1 cup almonds, finely crushed

1 tablespoon ground cinnamon

1 lemon, juiced

1 bottle of sweet red wine

1 orange, zested

Mix the apples with the lemon juice in a medium bowl. Add the almonds, walnuts, cinnamon, and orange zest. Stir in the wine in small quantities until a mortar-like consistency is reached. Drink the rest of the wine with seder/dinner. Enjoy!


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