Evan’s Haroset
A Sephardic version of passover haroset made with dates, raisins, apricots, oranges and spices
Prep Time
45minutes
Prep Time
45minutes
Ingredients
  • 1lb. pitted dates
  • 1/2lb. raisinsmixed golden and black
  • 1lb. dried Turkish apricots
  • 2-3whole navel orangeswashed
  • 1-2 cups dry red wineor pomegranate juice
  • 2tsps cinnamonor to taste
  • 1/2tsp cayenne pepperor to taste
  • 1 tablespoon ground coriander seedoptional
  • 1cup toasted nutsof your choice (almonds, pistachios, pine nuts, walnuts)
Instructions
  1. 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.
  2. 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.
  3. 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.
  5. Makes 3.5 lbs or 1.5 packed quarts