Condimenti

Haroset – Passover Fruit Condiment

A friend of mine reminded me that Passover was coming (in a few days) and asked me if I would post a few holiday recipes. Haroset is the condiment served at the Passover Seder that symbolizes the mortar used for building the pyramids. Some versions are cooked briefly; others are a mixture of finely chopped dried fruits and nuts, bound together in wine or juice with no stove time. I have posted one cooked and one uncooked version.

Cooked Haroset (from Zia Ulda)
Ingredients:
2 cups Dried Chestnuts, cooked in water to soften, or 2 cups fresh-cooked shelled chestnuts
3 cups Apples, chopped
1 1/2 cups Walnuts, chopped
1 1/3 cups Pitted Dates, chopped
1 1/3 cups Pitted Prunes, chopped
1 1/3 cups Raisins
1 cup Fresh Orange Juice
1 cup Red Wine
Ground Cinnamon, to taste

Preparation:
Combine all the ingredients in a saucepan. Bring just to a boil over medium- high heat, reduce the heat to low, and simmer, uncovered, for about 15 minutes to blend the flavors. Transfer to a bowl, cover and refrigerate until serving. Serve at room temperature.


Uncooked Haroset (from Mamma)
Ingredients:
2 cups Pitted Dates, chopped
1 2/3 cups Almonds, chopped
1/3 cup Raisins
1/3 cup Dried Apricots
1 cup Dried Figs, chopped
1 Apple, cored and grated
1/2 cup Fresh Orange Juice
1/2 cup Red Wine
Zest of 1 Orange

Honey, to taste

Preparation:

Combine all of the ingredients in a bowl. Stir well, cover, and refrigerate until serving. Serve at room temperature.