Of all the haroset recipes out there, a paste made from apples, nuts, sweet wine and cinnamon is a Passover classic for many American Jews, and the most beloved. Cookbook author Joan Nathan recalls helping her mother hand-chop the apples and nuts, but these days, the food processor makes quick and easy work of the task. Feel free to adjust the consistency to your liking by pulsing the mixture less or more.
Serve with matzoh and grated horseradish. If making substitutions (see below), check to make sure the ingredients are kosher for Passover.
Storage: Refrigerate in an airtight container for up to 2 weeks.
Ingredients
Servings: 10 (makes about 2 1/2 cups)
Directions
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Step 1
In a dry skillet over medium-high heat, toast the almonds and/or walnuts, stirring frequently, until fragrant and golden brown, 3 to 5 minutes. (Alternatively, position a rack in the middle of the oven and preheat to 375 degrees. Spread the nuts on a small sheet pan and transfer to the oven. Toast for 7 to 9 minutes, or until the nuts smell fragrant and are deep golden brown.) Immediately transfer to a plate or bowl, and let cool completely.
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Step 2
Place the toasted nuts in a food processor and pulse, gradually adding the apples, 2 tablespoons of the wine, the cinnamon and lemon zest, until the mixture turns into a paste with a slight crunch. Taste, and add more wine and the sugar, if needed. If making this for a Passover Seder, transfer a little to the Seder plate and the rest to a serving bowl. Serve at room temperature.
Substitutions
No sweet red wine? >> Try a ruby port, or use a dry wine and adjust the sugar to taste.
Can’t have alcohol? >> Try zero-proof wine or unsweetened grape juice.
Avoiding processed sugar? >> Honey or maple syrup.
