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Haroset

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  5 Hours 20 Minutes
  Makes about 3 cups (Serves 24)
In this Greek Passover recipe for haroset, dried fruits replace the fresh apples familiar to most American Jews. A sweet condiment, it is served with matzo as part of the ritual.
RECIPE INGREDIENTS
1 cup dried currants (4 ounces)
About 1 cup dry red wine
1 cup blanched almonds (4 to 5 ounces)
1/2 cup walnut pieces (2 ounces)
1/2 cup pine nuts (3 ounces)
1 cup pitted dates (6 ounces), coarsely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cloves
DIRECTIONS
In a medium glass or ceramic bowl, cover the currants with 3/4 cup of the red wine and let them soak until plumped, at least 5 hours or overnight.


Preheat the oven to 350 degrees F. Spread the almonds and walnuts on a baking sheet and bake for 4 minutes; stir in the pine nuts and bake for about 3 minutes longer, or until all the nuts are lightly toasted. Let the nuts cool, then chop them. Add the nuts, dates, cinnamon and cloves to the currants and wine and mix well. Stir in the remaining wine if the mixture is very stiff.


MAKE AHEAD: The haroset can be made up to 1 day ahead. Cover but do not refrigerate.


Serving size = 2 tablespoons


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about 3 cups (Serves 24)
Calories: 103
Sodium: 3mg
Fiber: 2g
Carbohydrates, Total: 11g
Protein: 3g
% Cal. from Fat: 52%
Fat. Total: 6g
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