I prefer the texture I get when I grind the ingredients together more then when I use a food processor, so I use the grinder attachment to my stand mixer to make the haroset, using the largest hole screen. However, if you only have a food processor by all means use it. You may have to make the paste in batches. Add the orange pieces and wine or pomegranate juice as needed for moisture.
You’ll notice that I’ve written the recipe with a range of quantity. Use an additional orange and additional wine or pomegranate juice if you want a moister mixture, less if you want a stiff paste. Also, feel free to add spices to taste. You might want more cinnamon or lots of ground coriander. I love it spicy, but you may not.
Some similar recipes with these ingredients have you cook the mixture, presumably to cook out the wine. I’ve never done that so if you’ve been to Angeli and had the passover haroset you’ve had a tiny bit of wine. I prefer the fresher taste of an uncooked dry fruit mixture. If you want to avoid the wine issue use pomegranate juice instead.
You can make this haroset several days, even a week ahead. Don’t worry about making too much. It’s a wonderful bar cookie filling after the holiday is over.
| Prep Time | 45 minutes |
| Servings |
- 1 lb. pitted dates
- 1/2 lb. raisins mixed golden and black
- 1 lb. dried Turkish apricots
- 2-3 whole navel oranges washed
- 1-2 cups dry red wine or pomegranate juice
- 2 tsps cinnamon or to taste
- 1/2 tsp cayenne pepper or to taste
- 1 tablespoon ground coriander seed optional
- 1 cup toasted nuts of your choice (almonds, pistachios, pine nuts, walnuts)
Ingredients
| |
- Check dates to be sure there are no pits. Remove and discard the little hard bit on the stem end. Trim the stem and blossom end of the oranges but don't peel them. Cut the oranges into 1/4s then cut each of those pieces in half horizontally.
- Start grinding or processing the ingredients a little at a time using the orange pieces to move things along. If grinding remember to place a bowl underneath the opening of the grinder to catch the ingredients as they fall. With a food processor use the steel blade and divide the ingredients in 4 batches. As each batch is processed move it to a bowl.
- When all the dry fruit and orange is ground or processed add the spices the wine or pomegranate juice and mix. You might need to use your hands (with gloves if that makes you more comfortable) because the mixture is sticky. You can mix the nuts into the mixture or use them as garnish. Some ambitious people make balls out of the mixture and roll them in nuts. That would not be me. Store well covered with plastic wrap touching the fruit paste.
- Makes 3.5 lbs or 1.5 packed quarts
