It cannot be a traditional Passover feast without haroseth

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

Sprinkle haroset with mint and serve.

Makes about 4 cups.

— Adapted from Bon Appetit, April 2008


The chutney-like condiment tastes better when it is made at least a day in advance.

1 1/2 cups unsalted pistachios

1/2 cup chopped pitted dates

1/2 cup chopped dried cherries or dried cranberries

1/2 cup chopped dried apricots

1/4 cup sweet Passover wine

1/4 cup pure pomegranate juice

1 tablespoon honey

1 1/2 teaspoons fresh lemon juice

1 teaspoon finely grated orange peel

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Fresh mint sprigs (for garnish)

Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.

Combine dates, cherries, apricots, wine and pomegranate juice in a medium bowl. Let stand 15 minutes, stirring occasionally.


Mix in honey, lemon juice, orange peel, cinnamon and nutmeg.

Chop pistachios; mix into haroseth. Garnish with mint sprigs.

Makes about 3 cups.

— Bon Appetit, April 2009


To avoid the haroseth from becoming runny, cut the strawberries in half if they are medium-sized.

1 pound rhubarb, cut into1/2-inch pieces

1/4 cup plus 2 tablespoons sugar

1 to 2 tablespoons sweet wine

1/2 teaspoon ground cinnamon

1 cup strawberries, quartered

3/4 cup sliced almonds, toasted

In a heavy, medium saucepan, stir together rhubarb, sugar and wine or grape juice. Bring to a boil over medium heat. Reduce heat to low and add cinnamon and strawberries.

Simmer, stirring gently a few times, until rhubarb is tender, 8 to 10 minutes. Turn heat off and add almonds.

Taste haroseth and add more sugar if needed. Transfer to a serving bowl, and serve at room temperature.

Makes about 3 cups.

— Arthi Subramaniam



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