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Judy Bart
Kancigor
Author,
Cooking Jewish: 532 Great Recipes from the
Rabinowitz Family |
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Try putting your
leftover haroset into your matzo brei. Yum! You can
also freeze some and use if after Passover instead of
applesauce in
cakes and bread. The thicker, pastier Sephardic kind
(like my Cranberry
haroset in the book) is a great filling after Passover
for rugelach,
hamantashen or coffee cakes, but there was none
leftover this year.
People just grabbed it with a spoon. Okay okay here's
the recipe. by
Judy Bart Kancigor |
Cranberry Haroset
Source:
Cooking Jewish by Judy Bart Kancigor
Recipe Ingredients:
- 1 small
sweet or tart apple, peeled, cored, and
finely chopped
- 1 small pear, peeled, cored, and finely
chopped
- 1/2 cup sweetened dried cranberries
- 1/4 cup pitted dates, chopped
- 1/4 cup golden raisins
- 1/2 cup sweet red wine
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup pine nuts, toasted and ground
- 1/4 cup slivered almonds, toasted and
ground
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Cooking Jewish 532 Great Recipes |
1. Combine the
apple, pear, cranberries, dates, raisins,
wine, honey,
lemon juice, cinnamon, and ginger in a
medium-size saucepan. Bring to a
boil, cover, and boil gently, stirring
occasionally, until the fruits
are very soft, about 1 hour.
2. Set the mixture aside to cool to room
temperature. (The mixture
can be prepared up to this point a day or
two ahead and refrigerated,
covered. When you are ready to serve it,
bring the haroset to room
temperature.)
3. Stir in the ground pine nuts and almonds,
and serve.
Makes 2 3/4 cups |
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Cooking Tips: |
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