Name: Classic Ashkenazi Haroset
Yield: Yield: about 2½ cups
Cuisine: United States
Ingredients: About ¼ cup kosher sweet Concord grape wine or juice; 1 pound apples (about 3 large, or 4 or 5 medium; choose a flavorful, eating-out-of-hand variety, such as Gala, Braeburn, or Jonagold; avoid Red Delicious, which all too often is bland and mealy), peeled, cored, and cut into eighths if large, or quarters if medium; ¾ cup walnuts or almonds (best if lightly toasted); About 1½ teaspoons ground cinnamon

Preparation info

Yield: about
2½ cups

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

You can vary the nuts, using pecans, hazelnuts, or, even better, a combination. Some people sprinkle pinches of ground ginger or cloves for a bit of spice. Straying slightly from the Eastern European roots, I sometimes include a little mashed banana, pureed dates, or even mango to create a more paste-like consistency.