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.
•Haroseth can be made up to 2 days ahead and kept chilled in an airtight container.
Recipe information
Total Time
40 minutes
Yield
Makes 3 servings
Ingredients
Preparation
Step 1
Pulse toasted nuts in a food processor until coarsely chopped.
Step 2
Add dried fruit, zest, and spices and pulse again until chopped.
Step 3
Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
Step 4
Transfer to a bowl and stir in raisins.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Passover, California-Style
This year, take your inspiration for Passover from California's wine country.
