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Jewish Recipes --> Recipes --> Passover Recipes --> Charoset

Judy Bart Kancigor Author, Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
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

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

 

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods