Larry Bain's Adaptation Of His Grandmother's Haroseth

Ingredients

• ½ pound walnuts
• ¼ pound dried apricots
• ¼ pound dried pitted prunes
• ¼ pound pitted dates
• 3 whole apples, peeled, cored and quartered
• 1 large unpeeled seedless orange, quartered
• ½ cup sweet red wine
• ⅛ cup kosher Passover brandy
• ½ teaspoon cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon nutmeg
• 1 tablespoon lime juice
• 2 tablespoons matzoh meal, or as needed

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    479 calories; 25 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 17 grams polyunsaturated fat; 61 grams carbohydrates; 9 grams dietary fiber; 43 grams sugars; 7 grams protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six cups

Preparation

1. Using the steel blade of a food processor or other chopper, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. This may be done in batches, if necessary.
2. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If necessary, add matzoh meal to make a mortarlike consistency.

• Any leftover haroseth makes a wonderful chicken stuffing, or a marvelous fruit topping for pot roast.

About 10 minutes