Name: Cooked Haroset from Padua
Yield: Makes about 12 cups
Cuisine: Italian
Ingredients: 1½ cups chopped walnuts; 2 cups dried chestnuts, cooked in water to soften, or 2 cups fresh-cooked shelled chestnuts; 1⅓ cups raisins; 1⅓ cups chopped pitted prunes; 1 teaspoon ground cinnamon, or to taste; 3 cups chopped apples; 1⅓ cups chopped pitted dates; 1 cup fresh orange juice; 1 cup sweet wine

Preparation info

Makes about
12 cups

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

This recipe is from Mira Sacerdoti’s Zia Ulda.

Ingredients

2 cups dried chestnuts, cooked in water to soften, or 2 cups fresh-cooked shelled chestnuts
3</

Method

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.

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Cooked Haroset from Padua

Ingredients

Method

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