Sephardic haroset

Yield: 3 Cups

Measure Ingredient
1 cup Pitted dates
½ cup Dark raisins
⅓ cup (or more) sweet red wine
1 large Seedless navel orange,
Washed and dried
½ cup Flower honey
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
⅓ cup Whole almonds
⅓ cup Walnuts
⅓ cup Pine nuts

Soak dates and raisins in wine to cover overnight. Cut orange into chunks.

Pulse date mixture, orange, honey, cinnamon, cloves, almonds, walnuts and pine nuts in food processor until mixture is ground to coarse paste. If necessary, add sweet red wine to achieve correct consistency.

Transfer to serving dish and use for Seder and all through Passover.

Makes 3 cups

(From "The Sephardic Kitchen", by Rabbi Robert Sternberg, HarperCollins) Posted to JEWISH-FOOD digest V97 #123 by "Jenny S. Johanssen" <johanssen@...> on Apr 16, 1997

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