Cooked Haroset from Padua


Preparation info

  • Difficulty


  • Makes about

    12 cups

Appears in

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 cups chopped apples
  • cups chopped walnuts
  • 1⅓ cups chopped pitted dates
  • 1⅓ cups chopped pitted prunes
  • 1⅓ cups raisins
  • 1 cup fresh orange juice
  • 1 cup sweet wine
  • 1 teaspoon ground cinnamon, or to taste


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.