Over the centuries, Jewish cooks around the world developed many versions of haroset. Typical Ashkenazi haroset like the one I grew up with is a light-textured mixture of grated or chopped apples, chopped walnuts, sweet red wine and cinnamon. Sephardi haroset is made with dates, which make it sweeter and denser, almost like a paste. Pistachios and pomegranate juice might flavor Persian haroset, which might also contain fresh pears and bananas. Yemenites combine dried fruit with sweet spices, almonds and often sesame seeds; to Orthodox Ashkenazim, the presence of the sesame seeds makes this haroset not kosher for Passover.
This haroset combines ingredients from the lands of the Bible: dates, dried figs, raisins, dried apricots, almonds and walnuts, blended with wine and sweet spices.
Sweet red wine is traditional in haroset, but you can use any wine you like or substitute grape juice.
From the story: Versatile haroset isn’t just for Passover
Finely chop the almonds in a food processor, leaving small chunks. Transfer to a medium bowl. Chop the walnuts in the food processor, pulsing to leave small chunks. Add to the bowl of almonds.
Combine the dates, apricots, figs and raisins in the food processor. Add one-third cup wine and the cinnamon, ginger and cloves. Process the mixture until it forms a slightly chunky spread, stopping occasionally to scrape it down and adding more wine by tablespoons if necessary to enable the mixture to blend.
Transfer the blended fruit to the bowl of chopped nuts and mix well. Add more wine by tablespoons until the mixture has the consistency of a thick spread.
Spoon the haroset into a shallow serving bowl. If you like, garnish it with walnuts or slices of dried fruit. Serve with matzos or lettuce leaves.
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