Best Haroset Recipes

MOROCCAN HAROSET/CHAROSET (PASSOVER)

Steps:

• Mix the fruit with the nuts and add the grape juice to make a smooth paste.
• Roll into 1 inch balls and sprinkle with cinnamon.

ITALIAN HAROSET/CHAROSET FOR PASSOVER

Steps:

• Chop dates, apples and walnuts and make the whole orange sections into fine pieces.
• Place these in a bowl with the mashed bananas.
• Add the grape juice or wine, cinnamon, lemon juice, cloves and mix well.
• Add matzoh meal if too liquid.

CLASSIC APPLE HAROSET

Steps:

• Combine all ingredients; refrigerate 2 hours in an airtight container.
• Yield: 2 3/4 cups (serving size: 2 tablespoons.

JOAN'S AMERICAN HAROSET

Steps:

• Combine apples, pecans, wine, sugar, and cinnamon in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. Taste and adjust for seasoning.

HAROSET

Steps:

• There are countless variations of this sweet Passover relish. We like a mixture of chopped apples, pistachios and dates. Pulse in a food processor with a splash of kosher wine, then add honey, sugar, cinnamon and salt to taste. Stir in lemon zest and juice.

HAROSET

Steps:

• Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

APPLE-CHERRY HAROSET/CHAROSET FOR PASSOVER

Steps:

• Core apples and cut into chunks, no need to peel.
• Place in food processor and chop coarsely.
• Add cherries, ground almonds and cinnamon. Process to coarsely chop cherries.
• Transfer to a bowl.
• Stir in honey to taste and red wine to moisten.
• Serve at room temperature.

HAROSET

Steps:

• Mix together the apples, nuts, spices and honey. Add the wine and mix thoroughly.

JOAN NATHAN'S SEVEN FRUIT HAROSET

Steps:

• Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
• Add water to cover, about 6 cups.
• Bring to a boil and reduce heat to simmer.
• Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
• Add small amounts of water as necessary to prevent sticking.
• Add jam, remove from heat, and add wine.
• Stir to combine.
• May be made ahead of time.
• Store in an airtight container in the refrigerator for up to 3 days.

YEMENI HAROSET

Steps:

• Combine 1/4 cup orange juice with white wine in a bowl.
• Place apricots on a flat work surface. Snip into small bits with scissors. Add to the juice-wine mixture; let soak until softened.
• Place almonds in a skillet over medium heat. Cook, stirring frequently, until golden brown, about 6 minutes. Let cool, about 10 minutes.
• Toss apples with the remaining 1/4 cup orange juice in a bowl. Add the toasted almonds, apricots, brown sugar, cinnamon, and nutmeg. Mix well. Cover with plastic wrap; refrigerate 8 hours to overnight.

CLASSIC EUROPEAN HAROSET /CHAROSET FOR PASSOVER

Steps:

• Chop the apples by hand into little pieces.
• Mix all ingredients.
• Store in refrigerator in a covered container for up to 3 days.
• Enjoy on matzoh.

DAD'S BEST HAROSET

Steps:

• Stir the apples, walnuts, pecans, and wine together in a large bowl. Season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

JOAN'S SEVEN FRUIT HAROSET

Steps:

• Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan. Add water to cover, about 6 cups. Bring to a boil and reduce heat to simmer. Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours. Add small amounts of water as necessary to prevent sticking. Add jam, remove from heat, and add wine. Stir to combine.

PERSIAN HAROSET

Steps:

• Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings.

SEVEN FRUIT HAROSET FROM SURINAM

Steps:

• Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 mins. When it is cool sive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill.

HAROSET FOR PASSOVER

Steps:

• Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

AMERICAN HAROSET

Steps:

• Core and quarter the apples. Put the apples in a processor with the remaining ingredients. Process in pulses. Leave a bit of crunch to the mixture. Adjust seasonings.

HAROSET

Steps:

• Roast the nuts in a pre-heated 300 degree F. oven for 10 to 15 minutes.
• Peel, core and quarter apples. If dates and raisins are clumped, separate them.
• Place apples, dates and raisins in a food processor and pulse chop until coarsely chopped (about 6 pulses) then process continuously for about 12 seconds, stopping to scrape down sides of bowl as necessary.
• Add cinnamon, juice and nuts and pulse chop about 7 pulses until coarsely chopped.
• Refrigerate until ready to serve.

HAROSET FROM BORDEAUX

Steps:

• Put all the fruits and nuts in a food processor, and pulse until blended, stopping before they become completely puréed. Haroset should have some crunch.

VENETIAN HAROSET

Steps:

• Combine all ingredients, gradually adding just enough brandy and honey to make the mixture bind. Other Italian Haroset recipes include mashed up bananas, apples, hard-boiled eggs, crushed matzah, pears, and lemon.