Fancy charoses

Personally, I like my mom’s basic, tried and true charoses – apples, walnuts, sugar, cinnamon and sweet red kosher for Passover wine, mixed to taste.  But if you’re feeling you need a little more zip to your seder table, Joan Nathan is always a good bet! Thanks to the New York Times for publishing this!

Provençal Haroseth for Passover

JOAN NATHAN

• YIELDAbout 5 cups
• TIME15 minutes

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Melina Hammer for The New York Times

This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe — and then laboriously peeled them by hand — but now you can buy cooked, pre-peeled chestnuts any time.

Featured in: A Seder Feast In Provence, With Roots In Ancient Rome. 

Mediterranean, Almond, Apricot, Fig, Nut,Raisin, Vinegar, Wine

 

55 ratings 

 

INGREDIENTS

• 1 cup blanched or roasted unsalted almonds
• 1 cup raisins
• 1 cup dried apricots
• 1 cup dried figs
• ½ cup walnut halves
• 1 tart apple, peeled, cored and chopped into 1-inch pieces
• 1 cup peeled roasted chestnuts(available vacuum-packed or canned)
• ½ cup pine nuts, toasted if desired
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3 tablespoons red wine vinegar
• 4 to 6 tablespoons sweet wine, kosher for Passover

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PREPARATION

1. Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
2. Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
3. Store, covered, in the refrigerator for up to 2 weeks.