Of all haroset recipes, a paste made with apples, walnuts, sweet wine and cinnamon is a Passover classic for many American Jews, and the most beloved. Cookbook author Joan Nathan remembers helping her mother chop apples and nuts by hand, but these days the food processor makes this task quick and easy. Feel free to adjust the consistency to your liking by pulsing the mixture more or less.
Serve with matzo and grated horseradish. If making substitutions (see below), verify that the ingredients are kosher for Passover.
Storage: Refrigerate in an airtight container for up to 2 weeks.
Ingredients
Servings: ten (makes about 2 1/2 cups)
Directions
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Step 1
In a dry skillet over medium-high heat, toast almonds and/or walnuts, stirring frequently, until fragrant and golden, 3 to 5 minutes. (Alternatively, place a rack in the middle of the oven and preheat to 375 degrees. Spread the nuts on a small baking sheet and transfer to the oven. Toast for 7 to 9 minutes, or until the nuts smell nice and are nice golden brown.) Immediately transfer to a plate or bowl and let cool completely.
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2nd step
Place the toasted nuts in a food processor and process, gradually adding the apples, 2 tablespoons of wine, cinnamon and lemon zest, until the mixture turns into a slightly crunchy paste. Taste and add more wine and sugar, if necessary. If you are making this for a Passover Seder, transfer some to the Seder plate and the rest to a serving bowl. Serve at room temperature.
Replacements
No sweet red wine? >> Try a ruby port, or use a dry wine and adjust sugar to taste.
Can’t drink alcohol? >> Try zero proof wine or unsweetened grape juice.
Avoid processed sugar? >> Honey or maple syrup.
