Haroset is a traditional Jewish Passover dish. This haroset recipe is more of a confection, and very different from the typical apple based variety. It can be stored in the refrigerator for one week in an air-tight container.
Scrummy. If very sticky! - 17 Feb 2014
This recipe is in no way a 'confection.' The varieties of recipes for the Passover eve Haroset are as varied as the locations from which the families preparing them come. The North and East European Haroset does not contain dates - for obvious reasons in addition to which the nuts may be either gound walnuts or ground almonds - and the Haroset originating in the Maghreb [North West Africa] as well as from Egypt, Iraq, Yemen and Iran all contain dates in addition to Honey and Date Honey [Silan]. For a reasonably authentic Ashkenazi [European] Haroset - mix together and refrigerate:- 500gm tart apples [Granny Smiths] cored and grated but not peeled; 250gm ground almonds; 2 tablespoonsful ground cinnamon; 1 teaspoonful ground nutmeg; 1/2 teaspoonful ground ginger; Very Sweet Red [Alicante/Port style] Kosher wine to make a viscous blend - about 1 wine glassful. [In the UK Palwin No 4A or anywhere else Konditon Wine.] - 25 Apr 2016
I made this last year to bring to my rabbi's seder, and have actually made it twice since Pesach. This is absolutely sinful! SO yum! A few tips in the interest of keeping it kosher for Passover: First, use kosher for Passover wine. Anything made with grapes are very particular when it comes to the kosher certification, and of course Passover comes with its own set of extra rules. Check your hescher! Likewise with the confectioner's sugar, although unless you live in an area with a very dense Jewish population (like parts of New York), chances are good that your confectioners sugar has corn starch in it. Rather than hunting high and low and paying an outrageous cost for it, toss a cup of white sugar into a blender (more if you're planning on storing any, in which case add as many tablespoons of potato starch as you used cups of sugar to prevent clumping) and let it go until it's powdery and pour it out on to a plate or into a shallow bowl to roll the dates around in. (Or pour it into a jar for later use!) - 23 Feb 2008 (Review from Allrecipes US | Canada)