Cooked Haroset from Padua

Preparation info
  • Makes about

    12 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

This recipe is from Mira Sacerdoti’s Zia Ulda.


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


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.