Sweet Fruit Condiment for Passover

Haroset

Preparation info

  • Difficulty

    Easy

  • Makes about

    4 cups

Appears in

Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

Haroset, the traditional fruit condiment on the Passover Seder table, represents the mortar that the Jews made while they were slaves in Egypt. Variations are endless. Some are cooked, such as this one, and some are just chopped and mixed together.

Ingredients

  • cups pitted dates, chopped
  • 2 apples (about ½ pound total), cored, peeled, and grated
  • ½ cup finely chopped walnuts
  • 1 orange, boiled in water to cover for 1 hour, drained, and ground in a blender
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • pinch of ground cloves
  • ½ cup boiling water
  • 2 tablespoons fresh lemon juice

Method

In a saucepan, combine the dates, apples, nuts, ground orange, sugar, cinnamon, and cloves. Add the boiling water and bring to a boil again over high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, until the mixture forms a smooth paste, 10 to 15 minutes. Stir in the lemon juice and simmer for 2 minutes longer.

Remove from the heat and let cool. Serve at room temperature.