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.
- 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
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.
nutrition information per serving
103 calories; 6g total fat; 0mg cholesterol; 3mg sodium; 11g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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