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Mar 29, 2012 10:20 AM

Haroseth!! Tell Me About Yours, I'll Tell You About Mine!!

I'm always looking for tweaks and variations on both Sephardic and Ashkenazi versions of yummy edible metaphorical mortar. Having been raised on the mealy version with Red Delicious apples and walnuts, it's definitely a nostalgia trip but one that I tried hard to avoid. Here's one I've been making for a few years. Got one for me?

Pistachio and Dried-Fruit Haroseth
1/1/2 c. unsalted pistachios
1/2 c. chopped pitted dates
1/2 c. chopped dried cherries or craisins
1/2 c. chopped dried apricots
1/4-1/3 c. KFP sweet wine
1/4 c. pomegranate juice
2 T. honey
1/1/2 t. lemon juice
1 t. orange zest
1 t. ground cinnamon
1/4 t. nutmeg
dash salt
Toast nuts in heavy medium skillet over medium heat until lightly browned and fragrant, 4-5 minutes. Set aside to cool, and then chop roughly. Combine all fruits with wine and juice in bowl, and let marinate at least 15 minutes, giving the occasional stir. Mix in final ingredients and pistachios. Cover tightly and chill. Can be made a day ahead, and is better if you do!! (You can also give this a quick whiz in the processor but it makes too pasty a texture for my family's taste.)
Good stuff. Good Pesach, y'all.

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  1. 6 ounces almonds
    12 ounces hazelnuts
    8 ounces dates
    8 ounces golden raisins
    1 1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg (freshly ground)
    1/4 cup sweet red wine

    Place all the nuts in food processor and grind only until very coarse
    Add remaining ingredients and process to a slightly smooth but chunky consistency.
    Spread on sheet pan and chill before cutting.

    1 Reply
    1. re: todao

      That looks delicious. Thank you!!

    2. pears,
      dried apricots and/or pears
      golden raisins
      chopped fresh ginger
      KFP wine and/or pomegranate molasses
      black pepper
      pulse in FP until chunky but well mixed. Chill overnight but serve room temp

      3 Replies
      1. re: magiesmom

        Sounds good. I like the pears in it. Thank you!!

        1. re: magiesmom

          I like the ginger and black pepper! I am looking for a new recipe this year and this may be it.

          Mine varies but always contains apples (granny smith) and walnuts. Fairly boring.

        2. We make a sephardic one with dried apricots, dates, walnuts, a pinch of cayenne, some cinnamon and red wine. It's been years since I looked at the recipe, but I just eyeball it.

          1. the folder with all my marked up recipes is in storage back in California, but here are a couple that have served me well over the years (sans any tweaks i might have made because i don't have the notes here)...

            From "The Jewish Holiday Kitchen"

            1½ cups chestnut paste
            10 ounces dates, chopped
            12 ounces figs, chopped
            2 tablespoons poppy seeds
            ½ cup chopped walnuts
            ½ cup chopped almonds
            ½ cup pine nuts
            Grated rind of one orange
            ½ cup white raisins
            ¼ cup chopped dried apricots
            ½ cup brandy
            Honey to bind

            Combine all the ingredients, gradually adding just enough brandy and honey to make the mixture bind.

            Makes about four cups.
            Jim Romanoff for the Associated Press

            1 cup (6-ounces) dried apricots
            1 cup dried cherries
            ½ cup golden raisins
            ¾ cup pomegranate juice or KFP red wine
            ½ teaspoon ground cardamom
            ½ teaspoon ground cinnamon
            1/3 cup shredded coconut
            1 cup shelled pistachios

            In a medium saucepan over medium-high, combine the apricots, cherries, raisins, pomegranate juice, cardamom and cinnamon. Bring to a boil then remove from heat. Let sit for 15 minutes.

            Transfer the mixture to a food processor. Add the coconut and pulse until very coarse, about 5 pulses. Add the pistachios and pulse until the pistachios are broken into large pieces, about another 5 times.

            Makes 2 ½ cups

            and of course the one you posted [IIRC, it's from Bon Appétit a few years back] is a favorite of mine!

            3 Replies
            1. re: goodhealthgourmet

              Oooooh chestnuts! Fantastico!!
     it from a friend who is a serious BA devotee. I wouldn't be shocked if that's her source, either. : )

              1. re: mamachef

                the recipe she gave you is from last year's BA (April 2011) - i recognized it because i bookmarked it. but i just remembered that the one that garnered raves a few years ago was from Gourmet:

                Melissa Roberts, Gourmet April 2009

                2/3 cup whole almonds with skin, toasted and cooled
                2/3 cup unsalted shelled pistachios
                1 cup (5 ounces) dried apricots (preferably California), coarsely chopped
                2/3 cup pitted dried dates, coarsely chopped
                ½ cup cream sherry
                1 (3- by ½ -inch) strip orange zest (1 tsp), finely chopped
                ¼ teaspoon cinnamon
                ¼ teaspoon ground cardamom
                ¼ teaspoon cayenne

                Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add sherry, zest, and spices and pulse until incorporated.

                Makes about 3 cups. Can be made 2 days ahead and kept in an airtight container at room temperature.

                1. re: goodhealthgourmet

                  This may come in some kinda serious handy for 2nd night Seder. I am the proud owner of three, count 'em three, bags of dates. They were on SALE, you see. And now I am very proudly trying to figure out just what in the hell to do with three POUNDS of dates, and this just might be the ticket. I wonder if the local kosher-style delis are vending OUT for Haroseth? Somehow, I doubt it. : )