Haroset
(makes 3 cups/24 servings)
| 4 | ounces (120 g) dried apricots |
| 4 | ounces (120 g) dried pitted prunes |
| 4 | ounces (120 g) pitted dates |
| 2 | ounces (60 g) blanched slivered almonds |
| 3 | medium Granny Smith apples, peeled, cored, and quartered |
| 1 | large Navel orange, quartered |
| 1 | 2-inch piece fresh ginger, peeled and chopped |
| 1/4 | cup kosher sweet red wine such as Manischewitz |
| 1 | tablespoon fresh lemon juice |
| 1 | teaspoon ground cinnamon |
| about 2 | tablespoons (24 g) matzah meal |
- Using the steel blade of a food processor (or chop by hand), place the apricots, prunes, dates, almonds, apples, orange, and ginger in the workbowl. Pulse until finely chopped (do not allow the mixture to become a paste).
- Add the wine, honey, lemon juice, and cinnamon. Pulse again. Transfer to a bowl and, if necessary, add up to 2 tablespoons (24 g) matzah meal to make a mortarlike consistency. (May be made ahead and refrigerated, covered, for up to 6 hours.)
- Serve chilled or at room temperature with matzah crackers.
| Per 2 tablespoon (30 ml) serving: | 70 calories (16% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 1 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate (1 fruit) |
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